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Creamy Pumpkin and Chickpea Coconut Stew
Enjoy this rich, nourishing stew that's packed with flavor! Tender chunks of pumpkin simmered in a creamy coconut milk broth with soft chickpeas and fresh spinach. The dish carries a hint of warmth from red chili pepper and an array of spices that provides an Asian influence. An ideal comfort food d...
5
42 min
TOTAL TIME
410
CALORIES
$1.74
PER SERVING
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Ingredients
12 INGREDIENTS
4 SERVINGS
1 tsp roasted cumin powder
Directions
7 STEPS
7 min
PREP TIME
35 min
COOK TIME
42 min
TOTAL TIME
1
Heat the extra virgin olive oil over medium heat in a large pot.
2
Add the minced garlic, sauté until golden brown, then add the crushed red chili flakes.
3
Stir in the chopped tomatoes, allow to simmer for 3-4 minutes until the tomatoes break down and release their juice.
4
Stir in the turmeric powder and roasted cumin powder, let these spices fry until fragrant.
5
Add the canned chickpeas, chopped pumpkin, and vegetable stock to the pot, bring to a simmer. Lower heat, cover and let the stew cook for about 20-25 minutes, stirring occasionally, until the pumpkin is tender.
6
Pour in the coconut milk, then add the fresh baby spinach and sea salt. Simmer for another 3-4 minutes until the spinach is wilted.
7
Ladle the warm stew into serving bowls, pair with steamed rice, or enjoy as a wholesome soup on its own.
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Health Info
Macros
75g
CARBS
28g
FAT
24g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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