This is one of my favorite dishes to make when I feel like I need a punch of flavor and some comfort. “The Orange Dish” as I like to call it, is packed with Vitamin A and Potassium. Pair it with rice or quinoa as a side.
Pumpkin and Chickpea Stew
Description
Hearty vegan meal packed with nutrients
Ingredients
Instructions
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Prepare Pumpkin
Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Using a vegetable peeler, remove the hard skin. Alternatively, turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.
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Sauté
In a large dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant.
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Simmer
Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30-40 minutes, or until pumpkin is fork tender.
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Add spinach
Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.
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Serve
In individual serving bowls, spoon stew over a grain of choice – rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of vegan naan.