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A bowl of pumpkin and chickpea stew with coconut milk garnished with cilantro

Creamy Pumpkin and Chickpea Stew

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups pumpkin, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) full-fat coconut milk
  • 1.5 cups vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 2 cups fresh spinach
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Step 1: Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
  2. Step 2: Add the garlic, ginger, curry powder, and turmeric, stirring constantly for 1 minute until fragrant.
  3. Step 3: Toss in the cubed pumpkin and stir to coat with the spice mixture.
  4. Step 4: Pour in the vegetable broth and bring the mixture to a gentle boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 12-15 minutes or until the pumpkin is tender when pierced with a fork.
  6. Step 6: Stir in the chickpeas and coconut milk, allowing the stew to simmer uncovered for another 5 minutes to thicken slightly.
  7. Step 7: Fold in the fresh spinach and lime juice, stirring until the greens are wilted.
  8. Step 8: Season with salt and pepper, then serve hot garnished with fresh cilantro.

Notes

For extra heat, add a chopped Thai red chili or a teaspoon of red pepper flakes during the sauté step.