Ingredients
1 small sugar pumpkin (about 2 lbs), peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1 cup vegetable broth
1 large yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp smoked paprika
1 tbsp coconut oil
2 cups fresh spinach
1 tbsp lime juice
Salt and pepper to taste
Instructions
Step 1: Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft.
Step 2: Add the minced garlic, grated ginger, turmeric, cumin, and smoked paprika. Stir constantly for 1 minute until fragrant.
Step 3: Add the cubed pumpkin and chickpeas to the pot, stirring to coat them with the spice mixture.
Step 4: Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the pumpkin is tender.
Step 5: Stir in the fresh spinach and lime juice. Season with salt and pepper to taste.
Step 6: Serve the pumpkin and chickpea stew with coconut milk warm, optionally over rice or with crusty bread.
Notes
For a thicker stew, mash some of the pumpkin cubes against the side of the pot halfway through cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: pumpkin, chickpeas, coconut milk, stew, vegan, autumn recipe
