1. Can I use canned pumpkin for this recipe?

Yes, you can substitute canned pumpkin for fresh pumpkin. However, fresh pumpkin provides a more vibrant flavor and texture. If using canned pumpkin, opt for 1 can (15 oz) of pure pumpkin puree, and reduce the cooking time slightly since it's already soft.

2. Can I freeze Moroccan Pumpkin and Chickpea Stew?

Absolutely! This stew freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or ziplock bags. It can be stored in the freezer for up to 2–3 months. When ready to eat, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.

3. How can I make the stew spicier?

If you prefer a spicier kick, consider adding more red pepper flakes, fresh chopped chilies, or a spoonful of harissa paste. These additions will intensify the stew's heat and add a deeper layer of flavor.

4. What can I serve with this stew?

Moroccan Pumpkin and Chickpea Stew pairs well with various sides, such as couscous, rice, quinoa, or even homemade vegan naan. You can also top the stew with a squeeze of fresh lime, chopped cilantro, or diced avocado for added freshness and creaminess

Moroccan Pumpkin and Chickpea Stew – 5 Delicious Tips

Name: Moroccan Pumpkin and Chickpea Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 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 (golden or regular); Salt & pepper, to taste; Few large handfuls baby kale or spinach, chopped; Lime or lemon wedges, to serve; Cilantro, to garnish

Description

Moroccan Pumpkin and Chickpea Stew is a comforting, hearty dish that combines pumpkin, chickpeas, and an array of vibrant spices. It’s a perfect vegan meal for cozy fall dinners, offering a balance of warmth, sweetness, and protein. The blend of cinnamon, cumin, coriander, and ginger creates a rich, flavorful broth that complements the tender vegetables and chickpeas.

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 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 (golden or regular)
Salt & pepper, to taste
Few large handfuls baby kale or spinach, chopped
Lime or lemon wedges, to serve
Cilantro, to garnish

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Instructions

Prepare the pumpkin by slicing it in half, removing seeds, peeling off the skin with a vegetable peeler, and cutting it into 1-inch cubes.
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, cumin, coriander, cinnamon, and red pepper flakes, cooking for another minute until fragrant.
Add diced carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, and vegetable broth to the pot. Stir to combine.
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes until the pumpkin is fork-tender.
Add raisins and spinach or kale. Stir and cook for another 5 minutes until the greens have wilted.
Taste for seasoning and adjust with salt and pepper if needed.
Serve the stew in bowls, garnished with fresh cilantro and a squeeze of lime or lemon.

Notes

Use any winter squash like butternut, kabocha, or acorn if pumpkin is not available.
This stew can be made in advance and stored in the fridge for up to 6 days or frozen for up to 2–3 months.
For added heat, increase the amount of red pepper flakes or add fresh chilies.
If you don’t have kale or spinach, you can use other greens or even skip the greens entirely.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Stew, Entree
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 9g
Protein: 9g
Cholesterol: 0mg