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.
Why this dish is good for you
Chickpeas are rich in plant-based protein and fiber. Pumpkin provides beta-carotene (cell-protecting) and fiber. Cumin aids digestion and has antioxidant properties. This dish is high in fiber, rich in protein, and energy-providing.
Ingredients
- Chickpeas((Canned, drained))200 g
- Pumpkin((Hokkaido pumpkin, diced))300 g
- Tomatoes((Diced, canned))400 g
- Onion((Chopped))100 g
- Garlic((Chopped))6 g
- Ginger(cm (Fresh, grated))2 Stück
- Cumin((Ground))1 Stück
- Turmeric0.5 Stück
- Vegetable broth400 g
- Olive oil (Extra Virgin)5 g
- Salt2.5 g
- Pepper1.3 g
- Coriander(chopped,)3 g
Method
- 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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