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?
- 400 g of dried chickpeas, soaked overnight
- 200 g of pumpkin, cubed
- 1 teaspoon of tomato paste
- 200 ml of tomato sauce
- 2 basil leaves
- 1/2 a zucchini, cubed
- 2 carrots, sliced
- 3 stalks of kale, sliced
- 1 onion
- 2 cloves of garlic
- salt and pepper to taste
- 1 teaspoon of olive oil
- 200 g of brown rice
- 700 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.
Prepare all your ingredients. Slice the carrots and zucchini and chop the onion and garlic.
In a pot heat the olive oil and saute the onion, zucchini, and carrots 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.
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. It has to be a little bit crunchy.
Now, add the pumpkin cubes, the chickpeas and the stock into the pot. Bring the stew to a boil and cook it on medium-low heat, with the lid on for 30 minutes, or until the chickpeas are cooked through.
Lastly, add the chopped kale and cook for 10 more minutes and it’s done. Serve the stew with the cooked rice. This is really a comfort food in the winter season.
Delicious, quick and easy and hearty. What more can you ask? 🙂
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