Go Back
As the leaves turn and the air becomes crisp, there’s nothing quite like a warm, hearty stew to welcome the changing seasons. Enter the Spiced Pumpkin Chickpea Stew with Coconut—a dish that perfectly marries the sweetness of pumpkin with the earthiness of chickpeas, all enveloped in a creamy, coconut-infused broth. This stew is not only a celebration of autumn flavors but also a nourishing option that caters to various dietary preferences, making it an ideal choice for family gatherings or cozy nights in.

Spiced Pumpkin Chickpea Stew with Coconut

Warm up your autumn evenings with Spiced Pumpkin Chickpea Stew with Coconut. This comforting dish combines the sweetness of pumpkin, hearty chickpeas, and rich coconut milk, infused with aromatic spices like cumin and turmeric. Perfect for family gatherings or cozy nights in, it caters to various dietary preferences. Enjoy a bowl of this nutritious stew that not only delights your taste buds but also nourishes your body with every spoonful.
Print Recipe Pin Recipe

Ingredients
  

1 medium pumpkin (approximately 3 cups, peeled and diced into 1-inch cubes)

1 can (15 oz) chickpeas, drained and rinsed thoroughly

1 can (14 oz) coconut milk

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece fresh ginger, grated (about 1 tablespoon)

2 carrots, diced into small pieces

1 red or yellow bell pepper, diced

1 can (14 oz) diced tomatoes (with juices)

2 tablespoons olive oil

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon red pepper flakes (adjust according to spice preference)

Salt and black pepper to taste

Fresh cilantro or parsley, chopped for garnish

Lemon wedges, for serving

Instructions
 

Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion, minced garlic, and grated ginger. Sauté these ingredients for about 5 minutes, stirring occasionally, until the onions become soft and translucent.

    Add Vegetables: Add the diced carrots and bell pepper to the pot. Stir and cook for an additional 3-4 minutes, allowing the veggies to become slightly tender.

      Incorporate Spices and Pumpkin: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric, red pepper flakes, along with a pinch of salt and black pepper. Stir well to combine, cooking for about 1 minute until the spices release their aromatic fragrance.

        Add Pumpkin: Carefully add the diced pumpkin to the pot, stirring to coat it evenly with the spice mixture. Cook for around 5 minutes to allow the pumpkin to soften slightly.

          Combine Other Ingredients: Pour in the rinsed chickpeas, the can of diced tomatoes (including the juices), and the creamy coconut milk. Mix all the ingredients together thoroughly and bring the mixture to a gentle simmer.

            Simmer the Stew: Lower the heat to maintain a simmer, cover the pot, and let the stew cook for approximately 20-25 minutes. Stir occasionally to ensure nothing sticks to the bottom, and cook until the pumpkin is tender and fully cooked through.

              Taste and Adjust: After the simmering time, taste the stew and adjust the seasoning, adding more salt, black pepper, or spices if desired to enhance the flavor.

                Serve: Ladle the hearty stew into bowls, garnishing with chopped fresh cilantro or parsley. Serve alongside lemon wedges for an extra burst of freshness and flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

                    Presentation Tips: For an appealing presentation, serve the stew in rustic bowls, and sprinkle additional herbs on top. Place lemon wedges on the side for a pop of color and a hint of brightness.