Fall is here, the pumpkins have finally made their appearance and I couldn’t resist putting them into this Moroccan Pumpkin & Chickpea Stew. Filled with warm spices and heart healthy produce, this is the perfect way to use this winter squash.
I’ve never used pumpkin, other than store-bought puree for breads and pies, so this was something new. Happily, it was delicious and a much welcome addition to the recipe collection.
Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. Either way, you can expect leftovers. Feast on this for a day or two, or freeze remaining portions for later.
Moroccan Pumpkin & Chickpea Stew
When cooking with pumpkins look for sugar pumpkins. They are smaller, sweeter and less stringy than the larger varieties.
Preparing the pumpkin will be the hardest part of this recipe. The curvy shape is a bit odd and the skin is harder than some other winter squashes.
I found that laying the pumpkin slices on their side on a flat surface I could sheer off the hard skin from top to bottom. This seemed to be the easiest and quickest way.
Once you get the hang of it you’ll finish in no time. It’ll be worth the effort. If you can find it already pre-cut by all means use that.
Tip: Don’t throw those pumpkin seeds away, save them and roast them in the oven with this how to recipe: Roasted Pumpkin Seeds
As you can see by the prepped vegetables above, this stew is full of golden colors and a great source of beta-carotene and vitamin A, making it a healthy, heart smart meal. ❤️
The chickpeas will be our main protein. Fresh chickpeas are hands down the best in flavor and color. They look so glorious after being cooked. If you’ve ever made fresh cooked chickpeas you know exactly what I mean. :) Using canned chickpeas is ok, but if you have time I highly recommend making a fresh batch to use here. You’ll notice the difference too.
Simple warming spices of cinnamon and cumin will be enveloping our root vegetables, and the raisins are an added bonus. I especially love getting a raisin here and there, they plump up when cooking and a slight sweetness. The combination of flavors is a nice break from the everyday normal foods that I tend to eat.
It’s a perfect pumpkin stew for the coming fall weather. Enjoy often while pumpkins are in season!
For More Stew InspirationPrint
MOROCCAN PUMPKIN & CHICKPEA STEW
Hearty and delicious, pair this stew with any grain of choice. I used a sugar pumpkin, but any winter squash will do.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: Serves 4 - 6 1x
- Category: Stew, Entree
- Cuisine: Vegan
- 1 tablespoon coconut or olive oil, or 1/4 cup water (for water saute)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 inch knob of ginger, grated or minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cinnamon or 1 cinnamon stick
- good pinch of red pepper flakes
- 2 carrots, diced
- 2 small sweet potatoes, cubed
- 1 small sugar pumpkin (about 3 –4 cups), cubed (or butternut squash)
- 1 can (28 oz) stewed tomatoes
- 3 cups cooked chickpeas or 2 cans (15oz), drained and rinsed
- 3 cups vegetable broth or water
- 1/4 cup raisins (I used golden)
- mineral salt & fresh cracked pepper, to taste
- few large handfuls baby kale or spinach (chopped whole ok too)
- lemon or lime wedges, to serve
- cilantro, to garnish
Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.
Cook: In a large dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant. Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender. Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.
Serve with grain of choice…rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of naan bread.
Leftovers are even better. Store remaining portions in refrigerator or freeze for later.
Serves 4 – 6
Use any winter squash you like here – butternut, delicata or kombocha make great replacements.
In place of the raisins, you can use chopped dates and apricots. Both are commonly used in Moroccan cuisine.
If you don’t have kale or spinach this recipe will be just fine with cilantro over top or no greens at all. I like the addition of some kind of green for color and another layer of flavor.