Description
This vibrant, plant-based Moroccan Pumpkin Stew is a comforting one-pot meal that balances the natural sweetness of roasted pumpkin with earthy chickpeas and aromatic spices. Infused with cumin, coriander, and the brightness of fresh lemon, it is a healthy, nourishing dinner that is both easy to prepare and deeply satisfying. Perfect for busy weeknights or cozy gatherings, this stew brings the warmth of North African flavors straight to your home, tasting even better the next day as the flavors continue to meld.
Ingredients
1 onion, finely diced
2 cloves garlic, crushed
1 teaspoon cayenne pepper
1 teaspoon ground cumin
0.5 tablespoon ground coriander
1 red bell pepper, sliced
400 grams pumpkin, cut into large cubes
400 grams tin of chickpeas, rinsed and drained
400 grams tinned chopped tomatoes
0.25 teaspoon black pepper
15 grams fresh coriander, chopped
1 lemon, cut into wedges for serving
Instructions
Heat a large saucepan over medium heat.
Add the diced onions and cook until soft and translucent.
Stir in the crushed garlic, cumin, coriander, and cayenne pepper, cooking for one minute until fragrant.
Add the red bell pepper slices and pumpkin cubes, stirring to coat with the spices.
Pour in the chopped tinned tomatoes and the rinsed chickpeas.
Bring the mixture to a simmer, then reduce heat and cover, letting it cook until the pumpkin is tender.
Season with black pepper and stir in the fresh coriander.
Serve hot with a generous squeeze of fresh lemon juice.
Notes
Leftovers store beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen significantly overnight. For a heartier meal, serve this over a bed of fluffy couscous or alongside toasted flatbread.