Curried Pumpkin and Chickpea Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 2 cups cubed pumpkin (about 1 lb)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
3. 3 Add pumpkin and chickpeas, stirring to coat with spices.
4. 4 Pour in coconut milk and vegetable broth, bringing to a gentle simmer.
5. 5 Cover and cook for 20 minutes, stirring occasionally, until pumpkin is tender.
6. 6 Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add spinach or kale for extra greens and nutrients.

Substitutions

• Use butternut squash if pumpkin is unavailable.

Pairings

• Pairs well with a cooling cucumber raita or a simple green salad.

Nutrition

Tips

• For a creamier texture, blend half the stew before serving.
• Toast the spices in the oil for a deeper flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat on the stove.

Serving Suggestions

• Serve with warm naan bread or steamed basmati rice.

FAQ