This vegan chickpea and pumpkin stew is full of flavour and warmly spiced. A great vegetarian one-pot meal that freezes well and is easy to prepare.
What should I do with my leftover pumpkin?
A few weeks ago I picked a pumpkin. It wasn't a small pumpkin and it wasn't a huge pumpkin, but it felt like it was by the end! It was too big to fit in the fridge but I didn't want to waste any of it.
First I made pumpkin muffins. Then I made it into soup. I roasted it in slices to go with a roast dinner and even snacked on the cold roasted pumpkin slices afterwards. But it wasn't enough. I needed to do something else with the leftover pumpkin. But what?
Make Freezer Meals with Leftover Pumpkin
How about some freezer meals? Even small supermarket pumpkins are pretty big and if you buy a pumpkin for one recipe, the chances are you'll have lots of leftovers. With my huge pumpkin I really had no choice but to make freezer meals!
This pumpkin and chickpea stew was just perfect for making ahead and keeping in the freezer.
Moroccan spices are brilliant in this pumpkin stew
I love Moroccan recipes and Moroccan spices go really well with pumpkin. Plus, I wanted a family-friendly meal that the children would happily eat too.
I decided to make a mildly spiced chickpea and pumpkin stew. By itself, pumpkin can be a little bland but with a few warming Moroccan spices and some fresh coriander, it really comes alive.
The coriander, cumin and cayenne are a perfect match and you could even add some cinnamon.
A brilliant batch cooking recipe
We ate some of the pumpkin stew when it was freshly made. Some went in the fridge for the next day and the rest was frozen in individual containers.
When you want to eat it you can either defrost it first or cook it from frozen in either the oven or the microwave. It's a great way of having your own healthy homemade ready meals any time you want.
You don't have to stick rigidly to the quantities in the recipe. If you have more pumpkin to use up then just add extra tins of chickpeas and more chopped tomatoes too.
Can you adapt this pumpkin stew recipe?
This spicy pumpkin stew is a very easy recipe to adapt. It is essentially a dish made of leftovers so don't feel the recipe is set in stone. Feel free to adapt it and use whatever squash or root vegetables you have a glut of.
Butternut squash would be an ideal substitute but also parsnips, carrots or sweet potatoes would work. After all, pumpkins tend to disappear from the shops completely after Halloween!
Unless you grow your own it can be very difficult to get them once it gets to November.
One way of bringing out the flavour and sweetness of the pumpkin and the peppers is by roasting them before putting them in the soup. If you roast the vegetables first you can then reduce the simmering time to about ten minutes.
You can of course increase the spices to taste too.
Recipe for Chickpea and Pumpkin Stew
Chickpea and Pumpkin Stew
- 2 onions finely diced
- 4 cloves garlic crushed
- 2 tsp cayenne pepper
- 2 tsp cumin
- 1 tbsp ground coriander
- 2 red peppers sliced
- 800 g pumpkin cut into large cubes
- 400 g tin of chickpeas
- 800 g chopped tinned tomatoes
- 1/4 tsp Black pepper
- 15 g coriander cilantro
- 1 lemon optional
- Gently cook the onions in a large saucepan for about 5 minutes until they are soft, then stir in the garlic.
- Cook for another minute then add the cumin, coriander and cayenne pepper.
- Stir well then add the red pepper, pumpkin, chickpeas, chopped tomatoes and a little black pepper. Add a little water so the pan isn't too dry.
- Bring to the boil then simmer gently for half an hour.
- Stir in most of the fresh coriander at the end but reserve a little to put on top of each plate. Serve the stew with a wedge of lemon to squeeze over the top.
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More Pumpkin Recipes
Whether you're looking for sweet or savoury pumpkin recipes then I've got something for you!
If you're looking for more soup recipes then why not try my tomato and couscous soup?
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