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Moroccan Pumpkin & Chickpea Stew

Moroccan Pumpkin & Chickpea Stew is filled with warm spices, heart-healthy produce, and protein-rich chickpeas for a warm, cozy lunch or dinner that’s both hearty and delicious!

top down view of bowl with serving of moroccan pumpkin and chickpea stew with rice and items surrounding.

Fall is here, the pumpkins have 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 baking, so this was something new. Happily, it was a delicious and much welcome addition to the recipe collection.

Alone, this veggie-filled chickpea stew is hearty, but adding a grain not only makes it more filling, but it will also make the stew go even further. However you serve it, you can expect leftovers to feast on this for a day or two or freeze the remaining portions for later.

The combination of flavors is a nice break from the everyday normal foods that we tend to eat, and I think you’re going to love it as much as we do!

top down view of ingredients used to make moroccan pumpkin and chickpea stew recipe.

Ingredients & Substitutions

This hearty chickpea stew includes a variety of veggies, aromatics, and spices simmered until tender and served with an optional grain of choice for a quick and easy fall recipe everyone will enjoy!

Here is everything you will need, including ingredient substitutions where noted:

  • Chickpeas – use canned garbanzo beans or fresh cooked chickpeas like these Instant Pot Chickpeas
  • Pumpkin – look for sugar pumpkins, they are smaller, sweeter and less stringy than the larger varieties. If regular pumpkin is not in season, use any winter squash such as butternut, kabocha, acorn, or delicata.
  • Carrots
  • Sweet potatoes
  • Tomatoes – use canned diced tomatoes for ease, or 4 fresh chopped tomatoes
  • Onion
  • Garlic – fresh is best, but can sub with 1 1/2 teaspoons garlic powder
  • Ginger – use fresh ginger or 1 – 2 teaspoon ground
  • Spices – simple warming spices of cinnamon, cumin, and red pepper flakes, along with coriander will be enveloping our root vegetables and chickpeas
  • Raisins – raisins plump up when cooking and a slight sweetness, use golden or regular
  • Spinach – I used baby spinach, can also sub with baby kale
  • Vegetable paste – Instead of buying broth, I use this Better Than Bouillon (affiliate link) with water. I only use a very small amount (about 1/2 tsp), making the jar last. You can also find it at the grocery store next to the broths, generally on the upper shelves.
side by side photos showing prepped pumpkin and veggies.

How To Make Moroccan Pumpkin & Chickpea Stew

Here you will find a quick overview of the recipe with photos for reference. The full printable recipe is available at the bottom of this post in the recipe card.

  • Pumpkin. 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, but comes off clean with a vegetable peeler. 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.
  • Remaining veggies. 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. ❤️
side by side photos showing the process of sauteing aromatics and adding veggies to make morroccan pumpkin chickpea stew.
  • Saute. 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 remaining ingredients. Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, and a good pinch of salt.
side by side photos showing the process of simmering moroccan chickpea stew and adding spinach.
  • Simmer. And raisins, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender.
  • Add spinach. Add in the greens of choice and cook until wilted, about 5 minutes. Taste for seasoning adding salt, pepper or any other additional spices or raisins.

And that’s it! It’s a perfect pumpkin + chickpea stew for the coming fall weather.

Enjoy often while pumpkins are in season!

Top Tips

  • Use almost any winter squash. Any winter squash will work here if you can’t find a regular pumpkin, except spaghetti squash!
  • Make this chickpea stew on the stovetop, in a slow cooker, or Instant Pot. Not only can this stew be made on the stovetop, but you can also cook it using a slow cooker or Instant Pot, as noted in the recipe card below.
  • Roast the pumpkin seeds. After cutting the pumpkin, save and roast the seeds for a crunchy treat with this how-to recipe: Roasted Pumpkin Seeds
top down view of moroccan pumpkin and chickpea stew in a pot with items surrounding.

How To Store + Reheat

  • Refrigerator: Store leftovers in the refrigerator for up to 6 days.
  • Freezer: This pumpkin chickpea stew is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, simply let the stew cool completely and store in freezer safe multi-use glass containers (affiliate link) leaving 1/2 inch head space for expansion. Alternatively, store in ziplock bags, removing as much as possible before sealing. Let thaw in the refrigerator.
  • Reheat: Warm on the stove over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 intervals, stirring between each, until warmed through.

Serving Suggestions

Serve this chickpea stew alone or pair with any of these sides for an even heartier meal:

  • Grain: Serve with white rice, brown rice, or this Cilantro-Lime Rice. It would be great with couscous too! Or for grain-free, quinoa is a great choice. You can make this Instant Pot Quinoa while the stew is cooking.
  • Bread: This Moroccan chickpea stew would pair perfectly with homemade Vegan Naan for swiping up the last of the juices.
  • Toppings: Adding a squeeze of lime adds brightness with its zesty juices. Chopped cilantro adds a touch of freshness and color. And, adding diced, sliced or quartered avocado lends creaminess and is highly recommended!

More Cozy Vegan Recipes!

top down view of bowl with serving of moroccan pumpkin and chickpea stew with rice and items surrounding.

If you try this chickpea stew recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

MOROCCAN PUMPKIN & CHICKPEA STEW

Hearty and delicious, pair this Moroccan Pumpkin and Chickpeas Stew with any grain of choice. I used a sugar pumpkin, but any winter squash will do.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Stew, Entree
  • Method: stovetop
  • Cuisine: Moroccan
  • Diet: Vegan

Ingredients

Scale
  • 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 34 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

Instructions

Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Using a vegetable peeler, remove the hard skin. Alternatively, turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.

Saute: 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.

Simmer: 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 spinach: Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.

Serve: In individual serving bowls, spoon stew over a grain of choice – rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of vegan naan.

Serves 4 – 6

Store: Leftovers are even better and can be stored in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator.

Notes

Use any winter squash you like here – butternut, delicata or kombucha 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.

More Cooking Methods

  • Slow-Cooker: Add all the ingredients to the bowl of a slow cooker, except the spinach, give a good stir. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4 hours, or until root veggies are tender. Stir in greens, let wilt, and serve as suggested above.
  • Instant Pot: Add ingredients to the bottom of the Instant Pot bowl, except the spinach. Attach lid, turn to LOCK position, and to the valve to SEALING. Manually set to HIGH pressure and cook for 4 minutes, let natural release for 5 minutes. Stir in the spinach and let wilt. Serve as suggested above.

Nutritional values are estimates only. See our full nutrition disclosure here.

Updated: This recipe was originally published in October 2015. It has been retested and updated with new photos and helpful tips in September 2020.

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53 Comments

  1. Agnieszka says:

    I love this blog and printable recipes. Thank you!!

  2. How do you think this would turn out replacing the pumpkin with canned pureed pumpkin? Thanks!

    1. Julie | The Simple Veganista says:

      Great question, Melissa! I think it will be great, just a little less chunky, but delicious nonetheless! Would love to know how it goes! Enjoy

  3. This is really good. I used garlic seasoning, fresh red pepper and sultanas with a far eastern rice mix. Also added a Morrocan spice mix. Have frozen the leftovers for another day.

  4. Francesca says:

    Amazing! Instant Pot version!!! Great taste!!!

  5. Penelope Lauder says:

    Loved this. I didn’t have chickpeas so I used a tin of mixed beans and about 3/4 cup green lentils. Very tasty. Thanks so much for the recipe.

  6. Hi….any suggestions to replace the tomatoes?

    1. Julie | The Simple Veganista says:

      Great question, Trisha! I would add 2 extra carrots in place of the tomatoes. I hope that helps!

  7. You’re not a vegan, are you?

  8. Megan Gilgen says:

    Yum. This recipe is so good. I made some variations based on what I had available (kale instead of spinach, no carrots or chickpeas, added green peas, serrano pepper instead of ginger, roasted spaghetti squash for a side). I have lots of pumpkin in my freezer so I would love to create this again in a new way…and with lime and white rice and naan. Thank you for sharing this delight!

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