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Moroccan Pumpkin & Chickpea Stew

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A warm and comforting Moroccan-inspired pumpkin and chickpea stew made with fragrant spices, tender autumn vegetables, and protein-rich chickpeas. This hearty vegan one-pot meal is perfect for cozy lunches or satisfying dinners.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Vegan

Ingredients

  • 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
  • 2 medium carrots, diced
  • 2 small sweet potatoes, peeled and cubed
  • 1 small sugar pumpkin (about 3 to 4 cups), peeled and cubed
  • 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

Instructions

  1. Prepare the pumpkin by halving it, removing the seeds, peeling away the skin, and cutting into 1-inch cubes.
  2. 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.
  3. Add the garlic, ginger, cumin, coriander, cinnamon, and red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.
  4. Stir in the carrots, sweet potatoes, pumpkin, stewed tomatoes, chickpeas, vegetable broth or water, salt, and raisins. Mix well to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 30 to 40 minutes, until the vegetables are fork-tender.
  6. Stir in the chopped kale or spinach and cook for an additional 3 to 5 minutes, until wilted.
  7. Taste and adjust seasoning with additional salt, pepper, or spices if needed.
  8. Serve warm over rice, quinoa, or couscous. Garnish with fresh cilantro and a squeeze of lemon or lime juice before serving.

Notes

  • Substitute butternut, kabocha, delicata, or acorn squash for pumpkin if desired.
  • For added sweetness, replace raisins with chopped dates or dried apricots.
  • Increase red pepper flakes or add cayenne for extra heat.
  • Stir in a few tablespoons of coconut milk for a creamier texture.
  • For slow cooker: cook all ingredients except greens on low 6–8 hours or high 3–4 hours; stir in greens at the end.
  • For Instant Pot: cook all ingredients except greens on high pressure for 4 minutes with 5-minute natural release; stir in greens after.
  • Stew thickens as it sits; add a splash of broth or water when reheating if needed.

Nutrition

Find it online: https://savorymomskitchen.com/moroccan-pumpkin-chickpea-stew/