Pumpkin Chickpea Stew

Mediterranean kitchens often simmer chickpeas with seasonal squash in fragrant one-pot stews. Here, sugar pumpkin meets cumin, smoked paprika, and cinnamon for a gently spiced lunch that feels both earthy and bright.

Serves 5 · 18 min prep · 35 min cook

Estimate for one serving

• 295 cal
• 12g protein
• 46g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 1/2 lb peeled cubed sugar pumpkin or kabocha
• 2 cans (15 oz each), drained canned chickpeas
• 1 medium yellow onion
• 4 garlic cloves
• 1 tbsp grated fresh ginger
• 1 can (14 oz) crushed tomatoes
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 small cinnamon stick
• 3 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 lemon
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Peel and cube the pumpkin into 3/4-inch pieces if not already prepped. Dice the onion and mince the garlic.
2. 2Heat olive oil in a heavy Dutch oven or large pot over medium heat. Add the onion and cook 5–6 minutes, stirring, until translucent and starting to sweeten.
3. 3Stir in the garlic, grated ginger, cumin, smoked paprika, coriander, and cinnamon stick. Toast the spices 45–60 seconds until fragrant but not burned.
4. 4Add the pumpkin cubes and drained chickpeas. Season with salt and pepper, then stir to coat everything in the spice mixture.
5. 5Pour in the crushed tomatoes and vegetable broth. Scrape the bottom of the pot to loosen any flavorful bits. Bring to a gentle boil.
6. 6Reduce heat to maintain a steady simmer, cover partially, and cook 22–28 minutes until the pumpkin is fork-tender and the broth has thickened slightly.
7. 7Remove the cinnamon stick. Taste and adjust salt or pepper. If you prefer a thicker stew, mash a few pumpkin pieces against the side of the pot.
8. 8Stir in the baby spinach and cook 1–2 minutes just until wilted and bright green. Squeeze in the juice of half the lemon.
9. 9Ladle into bowls, top with chopped cilantro and an extra lemon wedge on the side. Serve warm with optional crusty bread for a complete midday meal. Pack leftovers for easy reheating at work.