Chickpea and Pumpkin Stew

This Chickpea and Pumpkin Stew is a very hearty dish, that’s delicious, easy to make and really comforting on these cold days. Have you already tried it?Chickpea and Pumpkin StewIngredients:
  • 500 g of chickpeas, from a jar, drained
  • 300 g of pumpkin, cubed
  • 1 teaspoon of tomato paste
  • 200 ml of tomato sauce
  • 3 basil leaves
  • 1 carrot, sliced
  • 1 tablespoon of fresh chopped parsley
  • 1 handful of chopped kale, spinach or chard
  • 1 onion
  • 2 cloves of garlic
  • salt and pepper to taste
  • 1 teaspoon of olive oil
  • 200 g of jasmine rice
  • 500 ml of vegetable stock
This dish is very easy to make, and it keeps well in the fridge, so you can make a bigger batch and eat it all week long, with rice, pasta or couscous. You can totally mix things up, by adding a different grain or pasta every day.
Of course, you can freeze it as well, if you want. This dish freezes really well and makes for perfect leftovers.
Have prepared all your ingredients. Slice the carrot and chop the onion and garlic.
In a pot heat the olive oil and saute the onion and carrot for 5 minutes. Next, add the garlic and cook for 2 more minutes stirring constantly. Make sure to stir and be careful not to burn the garlic.
Season with salt and pepper and add the basil leaves, the tomato sauce, and paste and stir to combine everything. By now, the stew smells really good.Chickpea and Pumpkin StewIn the meantime, in a smaller pot add the rice, 1/2 a teaspoon of salt and double the amount of water and cook it until it’s al dente, for 25 minutes approx. Taste it to see if it’s done. It has to be a little bit crunchy.
Now, add the pumpkin cubes and the stock into the big pot. Bring the stew to a boil and cook it on medium-low heat for 10 minutes until the pumpkin is almost cooked.Chickpea and Pumpkin StewNext, add the chickpeas, fresh parsley, chard (or kale or spinach) and cook for 10 more minutes and it’s done. Serve the stew with the cooked rice. This is really a comfort food for us in the winter season.Chickpea and Pumpkin StewFor this recipe, I had a jar of truffled chickpeas, but you can use plain chickpeas, from a jar or you can cook them yourself like I normally do.Chickpea and Pumpkin StewDelicious, quick and easy and hearty. What more can you ask? 🙂

Chickpea and Pumpkin Stew

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

Ingredients

  • 500 g of chickpeas, from a jar, drained
  • 300 g of pumpkin, cubed
  • 1 teaspoon of tomato paste
  • 200 ml of tomato sauce
  • 3 basil leaves
  • 1 carrot, sliced
  • 1 tablespoon of fresh chopped parsley
  • 1 handful of chopped kale, spinach or chard
  • 1 onion
  • 2 cloves of garlic
  • salt and pepper to taste
  • 1 teaspoon of olive oil
  • 200 g of jasmine rice
  • 500 ml of vegetable stock

Instructions

  1. Prepare all your ingredients. Slice the carrot and chop the onion and garlic.
  2. In a pot heat the olive oil and saute the onion and carrot for 5 minutes. Add the garlic and cook for 2 more minutes stirring constantly.
  3. Season with salt and pepper and add the basil leaves, the tomato sauce, and paste and stir to combine everything.
  4. In the meantime, in a smaller pot add the rice, 1/2 a teaspoon of salt and double the amount of water and cook it until it's al dente, for 25 minutes approx. Taste it to see if it's done.
  5. Add the pumpkin cubes and the stock. Bring the stew to a boil and cook it on medium-low heat for 10 minutes until the pumpkin is almost cooked.
  6. Add the chickpeas, fresh parsley, chard (or kale or spinach) and cook for 10 more minutes and it's done. Serve the stew with the cooked rice.

Notes

This dish is very easy to make, and it keeps well in the fridge, so you can make a bigger batch and eat it all week long, with rice, pasta or couscous. Of course, you can freeze it as well, if you want.

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