Print

Moroccan Pumpkin Stew with Chickpeas (VEGAN)

Comforting Moroccan Pumpkin Vegan Stew
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the vegan version of the Moroccan stew filled with fragrant spices and hearty chickpeas.

Ingredients

Scale
  • 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

  1. Measure spices and put into a small bowl.
  2. Heat the coconut oil in a large heavy sauté pan or cast iron pan.
  3. Add onion and bell pepper. Cook on medium until softened, about 5 minutes.
  4. Add garlic, ginger, and salt. Cook 1 minute more.
  5. Add chickpeas and spices. Sauté 1 minute until spices are fragrant.
  6. Add broth, pumpkin, coconut milk and maple syrup.
  7. Stir to combine and bring to a simmer.
  8. Simmer on medium-low uncovered, about 10 minutes, stirring occasionally until the sauce has thickened.
  9. Add spinach, stir until wilted, 1 minute.
  10. Remove from heat and season with lemon juice.
  11. Serve in bowls with rice, quinoa or cauliflower rice topped with cilantro.

Find it online: https://eatwellenjoylife.com/comforting-moroccan-pumpkin-stew/