Pumpkin Stew With Chickpeas Recipe
Give this absolutely delicious Moroccan stew a try which is made from chickpeas and pumpkin and flavoured with cinnamon powder & cumin powder. It makes a perfect weeknight dinner along with some broken wheat or couscous and a stir fried beans as a side dish.
Mildly spiced and flavourful Pumpkin Stew With Chickpeas Recipe makes a nice and healthy dinner or lunch.The stew has sweetness from pumpkin and the addition of raisins and the spices balance it very well giving wonderful flavor and taste to the dish.
The flavours are typically Moroccan and its famous dish that goes well with some crusty bread and rice as well. it is typically served on a bed of couscous.
If you like this recipe, here are few more recipes from African cuisine
- 1 cup Kabuli Chana (White Chickpeas) , soaked overnight
- 2 cups Kaddu (Parangikai/ Pumpkin) , cut into cubes
- 1 Carrot (Gajjar) , diced
- 1 Onion , finely chopped
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 1 cup Homemade tomato puree
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Red Chilli flakes
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1 Lemon , juice
- Olive Oil , for cooking
- Salt , to taste
How to make Pumpkin Stew With Chickpeas Recipe
To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready. Soak the chickpeas overnight or for at least 8 hours. Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.
This will yield about 2-1/2 cups of cooked chickpeas.
Heat olive oil in a pan over medium heat; Add onions, ginger and garlic and saute until the onions become tender and translucent.
Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy.
Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.
Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil. Add a little water if required to adjust the consistency of the stew accordingly. Check the salt and seasonings and adjust according to taste.
After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat.
Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.
Born and brought up in a typical Brahmin Family in Delhi and married into a Punjabi family has transformed my cooking and eating habits in a different way. I worked as a science teacher and now has become a full time homemaker and food blogger. I love to cook for my family and friends and it gives me immense pleasure to see the happiness on their face after eating the food prepared by me. My secret spice for cooking good food is to love what you cook with passion and it will be the most delicious meal you make. My husband is my inspiration to blog and cook new recipes. He is my taster, critic and my sole motivator.