... Pumpkin And Chickpea Stew | Dance of Stoves

Pumpkin And Chickpea Stew

Pumpkin Chickpea Stew Recipe: This pumpkin and chickpea stew are to die for. It is a straightforward but very successful recipe, ideal for when it is cold.
Although it is doing pretty good autumn in Malaga, it is already cold (at least for me?) And they want warm dishes, especially for us who are so hard. 

Also Read: Vegan Pumpkin Custard Recipe

At this time, it costs less to cook and make recipes a little more elaborate than in the summer, although in general, we usually prepare simple recipes like the ones we share on the blog.

Also Read: Vegan Pumpkin Risotto Recipe

I don't remember my mother or grandmother using pumpkin in their recipes, but I love it, and since I discovered it, I use it quite a bit. 

Also Read: Easy Pumpkin Smoothie Recipe

On the other hand, Waleed's mother uses it and makes a delicious chickpea and pumpkin stew, from which this recipe is inspired. It is very similar, but we have given it our personal touch.

Also Read: White Bean And Pumpkin Hummus

If you want to make a faster version, eliminate the pumpkin and the potato, although it is more prosperous if you add something more consistent. 

Also Read: Pumpkin And Chocolate Pancakes

You don't have to beat the vegetables if you don't want to; I do it because I like the texture better, and it takes very little time.

Also Read: Millet Salad {Gluten-Free, Vegan}

Vegan Stew: This pumpkin and chickpea stew are to die for. It is a straightforward but very successful recipe, ideal for when it is cold.
Advice:

  • If you don't like pumpkin or not in season in your area, you can add more potato or sweet potato / sweet potato. However, keep in mind that sweet potatoes usually take longer to cook.
  • You can use whatever vegetables, spices and herbs you want.
  • Instead of the concentrated tomato, you can use tomato sauce, canned tomato or add more fresh tomato.
  • To give it a more intense flavour, you can use vegetable broth instead of water.

Chickpea Stew: This pumpkin and chickpea stew are to die for. It is a straightforward but very successful recipe, ideal for when it is cold.
RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef High-Performance Blender

Pumpkin Chickpea Stew: This pumpkin and chickpea stew are to die for. It is a straightforward but very successful recipe, ideal for when it is cold.
Pumpkin and Chickpea Stew

Pumpkin Chickpea Stew: This pumpkin and chickpea stew are to die for. It is a straightforward but very successful recipe, ideal for when it is cold.
This pumpkin and chickpea stew are to die for. It is a straightforward but very successful recipe, ideal for when it is cold.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook Time: 40 mins
  • Total: 50 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Main Dish
  • Cuisine: Spanish

Ingredients SCALE (1x)

  • 3 cups of water (750 ml)
  • Two cloves of garlic
  • 1/2 onion
  • 1/2 green pepper
  • 1/4 red bell pepper
  • 1/2 tomato
  • Two tablespoons tomato paste
  • One medium potato
  • 2 cups of raw pumpkin, chopped (230 g)
  • Two teaspoons of sweet paprika
  • 1/2 teaspoon ground ginger
  • One tablespoon of extra virgin olive oil
  • One jar of chickpeas or cooked chickpeas (425 g)
  • Parsley for garnish

Ingredients SCALE (2x)

  • 6 cups of water (1500 ml)
  • Four cloves of garlic
  • One onion
  • One green pepper
  • 1/2 red pepper
  • One tomato
  • Four tablespoons tomato paste
  • Two medium potato
  • 4 cups of raw pumpkin, chopped (460 g)
  • Four teaspoons of sweet paprika
  • One teaspoon ground ginger
  • Two tablespoons extra virgin olive oil
  • Two jars of chickpeas or cooked chickpeas (850 g)
  • Parsley for garnish

Ingredients SCALE (3x)

  • 9 cups of water (2250 ml)
  • Six cloves of garlic
  • 1 1/2 onion
  • 1 1/2 green bell pepper
  • 3/4 red bell pepper
  • 1 1/2 tomato
  • Six tablespoons tomato paste
  • Three medium potato
  • 6 cups chopped raw pumpkin (690 g)
  • Six teaspoons of sweet paprika
  • 1 1/2 teaspoon ground ginger
  • Three tablespoons of extra virgin olive oil
  • Three jars of chickpeas or cooked chickpeas (1275 g)
  • Parsley for garnish

Instructions

  1. Heat the water in a pot, and when it starts to boil, add the garlic, onion, green and red pepper, and fresh tomato and the concentrate—Cook over medium-high heat for about 5 minutes. Beat in a glass or hand mixer and put the mixture back in the pot.
  2. Add the chopped potatoes and cook for about 10 minutes over medium-high heat.
  3. Add the squash and cook for another 15-20 minutes or until just tender (depends on the type of squash you use).
  4. Add the paprika, ginger and oil and stir.
  5. Add the chickpeas and cook for five more minutes.
  6. Serve hot and garnish with a bit of parsley (optional).

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Also Read: Vegan Pumpkin Fudge Recipe

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