Moroccan Pumpkin & Chickpea Stew
This Moroccan-inspired stew blends tender pumpkin, sweet potatoes, and chickpeas with warm spices, simmered to perfection. Add greens at the end for a pop of color, and serve over your favorite grain for a nourishing, plant-based meal that’s perfect for busy weeknights or make-ahead lunches.
Equipment
- 1 large Dutch oven or pot
- 1 cutting board
- 1 chef’s knife
- 1 vegetable peeler
- 1 spoon (for stirring and scooping seeds)
- Measuring Spoons and Cups
Ingredients
- 1 tablespoon coconut oil or olive oil or ¼ cup water for sauté
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1- inch piece fresh ginger grated or minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon or 1 cinnamon stick
- Pinch of red pepper flakes
- 2 medium carrots diced
- 2 small sweet potatoes cubed
- 1 small sugar pumpkin ≈3–4 cups, cubed (or any winter squash)
- 1 can 28 oz stewed tomatoes
- 3 cups cooked chickpeas or 2 cans 15 oz each, drained and rinsed
- 3 cups vegetable broth or water
- ¼ cup raisins golden or regular
- Salt and freshly cracked black pepper to taste
- A few large handfuls of baby kale or spinach chopped
- Lemon or lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Prepare the Pumpkin: Begin by carefully cutting your pumpkin in half and scooping out the seeds with a spoon. Lay the pumpkin halves flat-side down and slice them into quarters. Using a sharp vegetable peeler, remove the tough outer skin, taking care to peel away any stubborn ridges. Once peeled, cut the pumpkin into uniform 1-inch cubes to ensure even cooking. Any winter squash, like butternut or delicata, works beautifully here.
- Dice the Aromatics: Next, finely dice the yellow onion, mince the garlic cloves, and grate or mince the fresh ginger. These aromatics form the flavor base of the stew, releasing sweetness, warmth, and depth as they cook. Set them aside together in a small bowl, ready to add to the pot.
- Heat the Oil or Water: In a large Dutch oven or heavy-bottomed pot, add 1 tablespoon of coconut oil, olive oil, or ¼ cup water if you prefer an oil-free sauté. Place the pot over medium-high heat. Let the oil shimmer slightly (if using oil), or allow the water to come just to a simmer. This step ensures that your aromatics cook evenly without sticking.
- Sauté the Aromatics: Add the diced onions to the heated pot and cook, stirring occasionally, for about 5 minutes, or until the onions become translucent and tender. Then, add the minced garlic, grated ginger, ground cumin, ground coriander, cinnamon (or cinnamon stick), and a pinch of red pepper flakes. Stir continuously for 1–2 minutes, allowing the spices to bloom and the mixture to release its fragrant aroma. This step is key to layering deep Moroccan flavors.
- Add the Root Vegetables: Toss in the diced carrots and cubed sweet potatoes. Stir well to coat the vegetables in the aromatic mixture, letting them cook for 2–3 minutes. This pre-sauté ensures that the root vegetables absorb the spices and begin softening before simmering in the liquid.
- Incorporate the Pumpkin and Tomatoes: Add the cubed pumpkin to the pot, followed by the can of stewed tomatoes. Stir gently to combine, ensuring the pumpkin is evenly distributed among the other vegetables. The tomatoes provide natural sweetness and acidity, balancing the warm spices.
- Add Chickpeas and Liquid: Pour in the cooked chickpeas (or drained canned chickpeas) and 3 cups of vegetable broth or water. Stir thoroughly to combine all ingredients, making sure the chickpeas and vegetables are submerged in liquid. This mixture will form the hearty base of your stew.
- Season and Add Raisins: Add a generous pinch of mineral salt and freshly cracked black pepper to taste. Stir in ¼ cup of raisins, which will plump as the stew simmers, adding subtle sweetness and a chewy texture reminiscent of traditional Moroccan cuisine.
- Bring to a Boil, Then Simmer: Raise the heat and bring the stew to a gentle boil. Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 30–40 minutes. Stir occasionally, checking for doneness. The pumpkin should be tender when pierced with a fork, and the root vegetables should be soft but not mushy.
- Add Greens and Final Seasoning: Once the vegetables are tender, stir in your chopped baby kale or spinach. Cook for an additional 2–3 minutes, just until the greens are wilted but still vibrant. Taste the stew and adjust seasoning as needed, adding extra salt, pepper, or even a few more raisins or spices to achieve the flavor balance you love.
- Serve with Grain and Garnish: Spoon the stew generously over your choice of cooked grain, such as rice, quinoa, or couscous, in individual bowls. Garnish with freshly chopped cilantro for brightness and a squeeze of lemon or lime juice for a subtle zing that lifts the entire dish. This final touch enhances the complex flavors and adds freshness.
- Enjoy and Store Leftovers: Serve immediately while warm. Leftovers can be stored in an airtight container in the refrigerator for up to 6 days. For longer storage, freeze in portions for 2–3 months. Thaw in the refrigerator and gently reheat on the stovetop before serving. The flavors often deepen over time, making this stew even more delicious the next day.
Notes
- Any winter squash works well—try butternut, delicata, or kabocha for subtle variations in sweetness and texture.
- Chickpeas can be canned or freshly cooked; if using dried, soak overnight for best results.
- Spices can be adjusted to taste: increase cinnamon or red pepper flakes for warmer or spicier flavors.
- For an oil-free version, sauté the vegetables in water or vegetable broth without compromising flavor.
- This stew pairs beautifully with grains like rice, quinoa, or couscous, and a wedge of lemon or lime enhances the flavors.
