Creamy Chickpea and Pumpkin Stew
Chickpea and pumpkin stew is the perfect cozy recipe for chilly fall days! It's a hearty vegan stew packed with flavor, vegetables, and the best creamy texture.
Servings: 8 Servings
Calories: 179kcal
Ingredients
- 2 tablespoons olive oil
- 1 white onion chopped
- 4 medium carrots chopped
- 3 garlic cloves crushed
- 1 15oz can chickpeas, drained & rinsed
- 1 14.5oz can diced tomatoes
- 1 15oz can pumpkin puree
- 4 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 4 - 6 cups fresh spinach
- 1/2 cup cashew cream
- 2 tablespoons nutritional yeast (optional)
Instructions
- Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
- Add chickpeas, tomatoes, pumpkin, broth and spices and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
- When ready to serve, stir in spinach, cashew cream and nutritional yeast. Taste and adjust seasonings as necessary. Serve immediately!
Video
Notes
* substitute diced tomatoes if desired
Nutrition
Serving: 1.5cups | Calories: 179kcal | Carbohydrates: 25g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 741mg | Potassium: 744mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17260IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 4mg