Chickpea and Pumpkin Stew

This vegan chickpea and pumpkin stew recipe is full of flavour and warmly spiced. A great vegetarian one-pot meal that freezes well and is easy to prepare.

Course Dinner, Main Course

Cuisine moroccan, vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 260kcal

Author Corina Blum

Ingredients

1 onions finely diced
2 cloves garlic crushed
1 teaspoon cayenne pepper
1 teaspoon cumin
½ tablespoon ground coriander
1 red peppers sliced
400 g pumpkin cut into large cubes
400 g tin of chickpeas
400 g chopped tinned tomatoes
¼ teaspoon Black pepper
15 g coriander cilantro
1 lemon optional

Metric - US Customary

Instructions

Gently cook the onions in a large saucepan for about 5 minutes until they are soft, then stir in the garlic.
Cook for another minute then add the cumin, coriander and cayenne pepper.
Stir well then add the red pepper, pumpkin, chickpeas, chopped tomatoes and a little black pepper. Add a little water so the pan isn't too dry.
Bring to the boil then simmer gently for half an hour.
Stir in most of the fresh coriander at the end but reserve a little to put on top of each plate. Serve the stew with a wedge of lemon to squeeze over the top.

Video

Nutrition

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