Comforting Moroccan Pumpkin Stew
Recipe Key
Moroccan Pumpkin Stew is one of my favorite Fall comfort foods. As the weather gets colder this warm stew filled with amazing sweet and spicy aromas will tantalize your taste buds and give you a sense of well-being. It can be made vegan or paleo.
Each year when fall arrives I start imagining dishes I can make with pumpkin. This year instead of dessert I decided to go savory.
I love the mouth-watering spices of Morocco; earthy cumin, nutty coriander, sweet cinnamon, fragrant allspice and pungent cloves. I thought why not add them to pumpkin along with hot, fragrant ginger and a pinch of cayenne for warmth.
Since chickpeas are a traditional Moroccan ingredient and a great source of protein I added them to the recipe. The fiber and nutrients in chickpeas fill you up and are so satisfying you won’t feel like snacking the rest of the day. They benefit your heart by lowering your LDL cholesterol and regulating your blood sugar levels.
I love beans but I can only eat limited amounts of them as I heal my digestive system. Beans can be hard for some people to digest and I’m one of them. After making this dish with chickpeas, I loved it so much I wanted to eat it regularly this fall, so I decided to make a paleo version with chicken. Both variations are fabulous. It’s a healthy recipe either way. I am including the vegan and paleo version in this post.
This Moroccan Pumpkin Stew is an easy recipe that can be made with only 15 minutes of prep. A little bit of coconut cream makes the sauce rich and creamy. Spinach adds in alkalizing greens.
Don’t be intimidated by the variety of spices in this dish. The cumin, coriander, cinnamon, cloves, allspice, and cayenne are all spices you will use regularly this fall. The easiest thing is to measure them into a bowl before you begin.
Your Joy Makes a Difference
This cozy dish makes you feel happy and satisfied. Joy is your true nature. When you’re happy you spread your joy to anyone in your path. Your thoughts, your energy field, your frequency is putting out an electromagnetic charge that affects everyone you meet.
In 2015, the scientific journal Nature published a quantum theory study proving that things over here (including our thoughts) affect things over there. The study showed that two entangled electrons in diamond crystals, separated by nearly a mile changed spins simultaneously. It was a big deal in physics to see objects separated by a great distance instantaneously affect each other’s behavior.
We all have an impact on each other and the world. Let’s spread the energy of happiness by being happy.
The pleasure you experience when eating delicious food raises your vibration. Getting happy is not just good for you it’s good for the planet too!
Comfort yourself with this delicious Moroccan Stew. Go out into the world feeling happy knowing your vibration influences the world.
Below are 2 versions of this Moroccan Pumpkin Stew recipe for you to try: Vegan and Paleo. If you’re vegan serve it with rice or quinoa and if you’re paleo serve it with cauliflower rice.
If you like this recipe you try these other delicious stews:
Spicy Chick Pea Stew with Butternut Squash Coconut Milk and Turmeric
Lemony Spiced Turkey Stew with Greens
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PrintMoroccan Pumpkin Stew with Chickpeas (VEGAN)
This is the vegan version of the Moroccan stew filled with fragrant spices and hearty chickpeas.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish, Vegan, Gluten Free
- Cuisine: Moroccan
Ingredients
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/8 – 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice (optional)
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated or minced
- ½ teaspoon Celtic sea salt
- 1–14 ounce can chickpeas drained and rinsed (BPA free can)
- 1/2 cup vegetable broth
- 1–15 ounce can organic pumpkin puree
- 1/2 cup canned coconut milk
- 1 tablespoon maple syrup
- 2 cups packed baby spinach, roughly chopped
- 2 tablespoons lemon juice
- ½ cup cilantro, coarsely chopped
Instructions
- Measure spices and put into a small bowl.
- Heat the coconut oil in a large heavy sauté pan or cast iron pan.
- Add onion and bell pepper. Cook on medium until softened, about 5 minutes.
- Add garlic, ginger, and salt. Cook 1 minute more.
- Add chickpeas and spices. Sauté 1 minute until spices are fragrant.
- Add broth, pumpkin, coconut milk and maple syrup.
- Stir to combine and bring to a simmer.
- Simmer on medium-low uncovered, about 10 minutes, stirring occasionally until the sauce has thickened.
- Add spinach, stir until wilted, 1 minute.
- Remove from heat and season with lemon juice.
- Serve in bowls with rice, quinoa or cauliflower rice topped with cilantro.
Nutrition
- Serving Size:
- Calories: 351
- Sugar: 12.1 g
- Sodium: 531 mg
- Fat: 12 g
- Carbohydrates: 55 g
- Fiber: 9.7 g
- Protein: 11.6 g
- Cholesterol: 0 mg
Moroccan Pumpkin Stew with Chicken (PALEO)
This is the paleo version of the Moroccan stew filled with fragrant spices and chicken.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish Chicken, Paleo, Gluten Free
- Cuisine: Moroccan
Ingredients
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice (optional)
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated or minced
- ½ teaspoon Celtic sea salt
- 1/2 cup chicken broth or vegetable broth
- 1–15 ounce can organic pumpkin puree
- 1/2 cup canned coconut milk
- 1 tablespoon maple syrup
- 3/4 pound chicken breasts cut into small cubes, about ½ inch
- 2 cups packed baby spinach, roughly chopped
- 2 tablespoons lemon juice
- ½ cup cilantro
Instructions
- Measure spices and put into a small bowl.
- Heat the coconut oil in a large heavy sauté pan or cast iron pan.
- Add onion and bell pepper. Cook on medium until softened, about 5 minutes.
- Add garlic, ginger and salt. Cook 1 minute more.
- Add spices. Sauté 1 minute until spices are fragrant.
- Add broth, pumpkin, coconut milk and maple syrup.
- Stir to combine and bring to a simmer.
- Simmer on medium low uncovered, about 5 minutes.
- Season chicken with salt and pepper.
- Add chicken, simmer stirring occasionally until the sauce has thickened and the chicken is done, 3-5 minutes.
- Add spinach, stir until wilted, 1 minute.
- Remove from heat and season with lemon juice.
- Serve in bowls with cauliflower rice topped with cilantro.
Nutrition
- Serving Size:
- Calories: 392
- Sugar: 11.1 g
- Sodium: 705.4 mg
- Fat: 21.7 g
- Carbohydrates: 21.7 g
- Fiber: 5.6 g
- Protein: 30 g
- Cholesterol: 83.6 mg
This turned out more delicious than I expected, and I had really high expectation! Thank you for sharing!
Hi Ashely,
Fantastic I thrilled you liked it. Thanks for sharing.
I’ve made this recipe a few times now as it is a family favorite. It is rich with flavor, comforting and satisfying. Thank you!
Thanks Linda, i agree this is a fabulous fall and winter dish for the family! Happing Cooking!