A warm and comforting Moroccan Pumpkin & Chickpea Stew filled with fragrant spices, tender autumn vegetables, and protein-rich chickpeas. This hearty vegan dish is perfect for cozy lunches or satisfying dinners and pairs beautifully with rice, quinoa, or couscous.

Why You’ll Love This Recipe

This Moroccan-inspired stew is everything you want in a comforting plant-based meal. It’s packed with nourishing ingredients, layered with warming spices, and naturally gluten-free. The combination of pumpkin, sweet potatoes, and carrots creates a velvety texture, while chickpeas add satisfying protein and fiber.

You’ll love how simple yet flavorful it is. Everything cooks in one pot, making cleanup easy. It’s also versatile—you can swap the pumpkin for your favorite winter squash and adjust the spice level to suit your taste. Even better, the leftovers taste richer the next day, making it ideal for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil or olive oil (or 1/4 cup water for oil-free sautéing)
1 medium yellow onion, diced
4 cloves garlic, minced
1 inch fresh ginger, grated or minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon or 1 cinnamon stick
1/4 teaspoon red pepper flakes (or a generous pinch)
2 medium carrots, diced
2 small sweet potatoes, peeled and cubed
1 small sugar pumpkin (about 3 to 4 cups), peeled and cubed into 1-inch pieces
1 can (28 ounces) stewed tomatoes
3 cups cooked chickpeas or 2 cans (15 ounces each), drained and rinsed
3 cups vegetable broth or water
1/4 cup raisins (golden or regular)
1/2 teaspoon mineral salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, or to taste
2 to 3 cups baby kale or spinach, roughly chopped
Lemon or lime wedges, for serving
Fresh cilantro, chopped, for garnish

Directions

Prepare the pumpkin by slicing it in half and removing the seeds with a spoon. Cut into quarters, peel away the tough skin using a vegetable peeler or knife, and cube into 1-inch pieces.

In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Add the diced onion and cook for about 5 minutes, until softened and translucent.

Stir in the garlic, ginger, cumin, coriander, cinnamon, and red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.

Add the carrots, sweet potatoes, pumpkin, stewed tomatoes, chickpeas, vegetable broth or water, salt, and raisins. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 40 minutes, or until the pumpkin and sweet potatoes are fork-tender.

Stir in the chopped kale or spinach and cook for another 3 to 5 minutes, until wilted.

Taste and adjust seasoning with additional salt, pepper, or spices if needed.

Serve warm over rice, quinoa, or couscous. Garnish with fresh cilantro and a squeeze of lemon or lime juice before serving.

Servings and timing

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: Serves 4 to 6 people

Variations

For a different flavor profile, substitute butternut squash, kabocha, delicata, or acorn squash for the pumpkin.

If you prefer a slightly sweeter stew, replace the raisins with chopped dates or dried apricots.

To make it spicier, increase the red pepper flakes or add a pinch of cayenne pepper.

For a creamier texture, stir in a few tablespoons of coconut milk during the last 5 minutes of cooking.

You can also prepare this stew in a slow cooker by adding all ingredients except the greens and cooking on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the greens at the end until wilted.

For an Instant Pot version, add all ingredients except the greens, cook on high pressure for 4 minutes, allow a 5-minute natural release, then stir in the greens.

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 6 days.

For longer storage, allow the stew to cool completely and freeze in freezer-safe containers for up to 2 to 3 months. Leave about 1/2 inch of space at the top to allow for expansion.

To reheat, warm gently on the stovetop over low heat until heated through, stirring occasionally. You can also reheat in the microwave in 30 to 60 second intervals, stirring between each interval to ensure even heating.

If the stew thickens too much after storing, add a splash of water or broth while reheating to loosen it.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Canned pumpkin puree is not recommended for this recipe because it will change the texture. Cubed fresh pumpkin or winter squash works best.

What type of pumpkin should I use?

Sugar pumpkins are ideal because they are smaller, sweeter, and less stringy than large carving pumpkins.

Can I make this stew oil-free?

Yes. Simply sauté the onions in 1/4 cup of water or vegetable broth instead of oil.

Is this stew spicy?

It has mild warmth from the spices and red pepper flakes, but it is not overly spicy. You can adjust the heat to your preference.

Can I make this ahead of time?

Yes. The flavors deepen as it sits, making it even more delicious the next day.

What grains pair well with this stew?

Rice, quinoa, and couscous are excellent choices. You can also serve it with warm flatbread.

Can I omit the raisins?

Yes. If you prefer less sweetness, you can leave them out or replace them with chopped dried apricots or dates.

How do I know when the vegetables are done?

The pumpkin and sweet potatoes should be fork-tender but not mushy.

Can I add other vegetables?

Absolutely. Zucchini, bell peppers, or cauliflower can be added for extra variety.

Is this recipe freezer-friendly?

Yes. It freezes very well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Moroccan Pumpkin & Chickpea Stew is a nourishing, flavorful dish that celebrates the best of autumn produce. With its blend of warm spices, tender vegetables, and hearty chickpeas, it delivers comfort in every bite. Easy to prepare, adaptable to your pantry, and perfect for leftovers, this stew is a wholesome meal you’ll want to make all season long.

Print