Pumpkin and Chickpea Stew

Description

Hearty vegan meal packed with nutrients

Ingredients
  • 3 cup baby kale or spinach (chopped whole ok too)
  • mineral salt & fresh cracked pepper, to taste
  • 1/4 cup raisins (I used golden)
  • 3 cups vegetable broth or water
  • 3 cups 3 cooked chickpeas or 2 cans (15 oz)
  • 1 can diced tomatoes (28 oz)
  • 1 small sugar pumpkin (about 3 – 4 cups)
  • 2 small sweet potatoes, cubed
  • 2 carrots, diced (1/2" thick)
  • 1 pinch red pepper flakes
  • 1 teaspoon cinnamon (or 1 cinnamon stick)
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 inch knob of ginger, grated or minced
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 tablespoon 1 coconut or olive oil, or 1/4 cup water (for water saute)
  • Rice or quinoa as a side
Instructions
  1. 1
    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.

  2. 2
    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.

  3. 3
    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.

  4. 4
    Add spinach

    Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.

  5. 5
    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.

Keywords: vegan