Ingredients
Vegetables and Legumes
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 inch knob of ginger, grated or minced
- 2 carrots, diced
- 2 small sweet potatoes, cubed
- 1 small sugar pumpkin (about 3–4 cups), cubed (or butternut squash)
- 3 cups cooked chickpeas or 2 cans (15 oz each) chickpeas, drained and rinsed
- few large handfuls baby kale or spinach (chopped; whole ok too)
Spices and Seasonings
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cinnamon or 1 cinnamon stick
- good pinch of red pepper flakes
- mineral salt & freshly cracked pepper, to taste
Liquids and Others
- 1 tablespoon olive oil or 1/4 cup water for oil-free cooking
- 1 can (28 oz) diced tomatoes
- 3 cups vegetable broth or water
- 1/4 cup raisins (golden recommended)
- lime wedges, to serve
- cilantro, to garnish
Instructions
- Prepare the pumpkin: Cut off the top of the pumpkin and slice it in half. Scoop out the seeds with a spoon, then cut each half into quarters. Use a vegetable peeler to remove the hard skin, either by peeling the slices directly or turning them on their sides and peeling from top to bottom. Cube the peeled pumpkin into 1-inch pieces.
- Sauté the aromatics and spices: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onions and cook until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, cumin, coriander, cinnamon, and red pepper flakes. Cook for another minute, stirring constantly until fragrant.
- Simmer the stew: Add the diced carrots, sweet potatoes, cubed pumpkin, diced tomatoes, cooked chickpeas, vegetable broth (or water), a good pinch of salt, and raisins to the pot. Bring the mixture to a boil, then cover and reduce the heat to low. Let the stew simmer for 30 to 40 minutes, or until the pumpkin and sweet potatoes are fork-tender.
- Add the greens: Stir in the baby kale or spinach and cook just until wilted, about 2-3 minutes. Taste and adjust the seasoning with additional salt, freshly cracked pepper, or extra raisins if desired.
- Serve: Spoon the stew over your choice of grain such as rice, quinoa, or couscous in individual bowls. Garnish with fresh cilantro and a squeeze of lime for brightness. Optionally, serve alongside vegan naan for a complete meal experience.
Notes
- For an oil-free version, substitute olive oil with 1/4 cup water when sautéing.
- You can substitute the sugar pumpkin with butternut squash if unavailable.
- Add more or less red pepper flakes based on your preferred spice level.
- This stew pairs wonderfully with grains like rice, quinoa, or couscous, or with warm vegan naan bread.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
