Moroccan Chickpea Pumpkin Stew with Cumin

A warming and aromatic stew that combines the sweetness of pumpkin with protein-rich chickpeas and a spicy Moroccan spice blend. Perfect for cold days.

• 20 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• nut-free
• vegan
• vegetarian
• antioxidant
• energy
• folatreich
• aids digestion
• cell-protective

Ingredients

• 200 g Chickpeas ((Canned, drained))
• 300 g Pumpkin ((Hokkaido pumpkin, diced))
• 400 g Tomatoes ((Diced, canned))
• 100 g Onion ((Chopped))
• 6 g Garlic ((Chopped))
• 2 piece Ginger (cm (Fresh, grated))
• 1 piece Cumin ((Ground))
• 0.5 piece Turmeric
• 400 g Vegetable broth
• 5 g Olive oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper
• 3 g Coriander (chopped,)

Instructions

1. Heat olive oil in a large pot. Sauté the onions until translucent.
2. Add garlic and ginger, and sauté for 1 minute.
3. Sprinkle in cumin and turmeric, and briefly toast them.
4. Add pumpkin cubes, chickpeas, and diced tomatoes. Pour in vegetable broth.
5. Bring to a boil, then cover and simmer on medium heat for about 20-25 minutes until the pumpkin is soft and the stew thickens.
6. Season with salt and pepper. Garnish with fresh coriander and serve hot.

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