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    You are here: Home / Entrees / Moroccan Spiced Pumpkin & Chickpea Stew

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: December 28, 2015

    Moroccan Spiced Pumpkin & Chickpea Stew

    Jump to Recipe Print Recipe

    This spicy Moroccan chickpea stew is made with a creamy base of pumpkin and coconut milk, and served atop a bed of tender couscous.

    Moroccan Spiced Pumpkin & Chickpea Stew

    So, it's the holidays. I must be a little bit beat, because I'm definitely off my game with the last couple of recipes. Last week it was the crooked quiche. This week, the stew that I ruined. Oh, it was delicious, but then totally I ruined it before dinner. Let me explain.

    I made the recipe, loved it, then broke it. I did get to eat a little bit for lunch, so it's not that bad. My husband and I split that bowl of stew you see in the photos - we usually do that after I've cooked and photographed a blog meal on a weekend afternoon, planning to save the rest for dinner. Typical me, I also left most of the kitchen cleanup for dinner time, so as I had the stew reheating on the stove, I began shoving spice jars into my overstuffed cabinet. One busted free, fell, and smashed into a drinking glass I had perched on the counter. Gah!

    Moroccan Spiced Pumpkin & Chickpea Stew

    Glass went everywhere, and I mean everywhere. For a minute I didn't even realize I'd had a drinking glass sitting on the counter (did I mention that the kitchen was messy?), and was completely baffled at the volume of glass pieces that littered my kitchen. I probably would've been pretty impressed had it not destroyed my dinner.

    Moroccan Spiced Pumpkin & Chickpea Stew

    For a few minutes I just stared at my stew. I couldn't see any glass in it, but I could see glass everywhere else. You know the feeling? I know this isn't the first time this has happened in my kitchen. Finally I caved and ditched the whole pot of stew. It hurt. We settled on some quick veggie wraps in it's place.

    This was easy enough to make that I almost made an entirely new batch, even at 7:30 at night, being as hungry as I was. Unfortunately, I'd totally used up all the chickpeas in the house when making batch number 1, which is crazy, because I usually have an endless supply of chickpeas.

    So yeah. That's my story. I'll probably make this again at some point over the winter. It was easy and the little bit that I got to lunch on was delicious.

    Moroccan Spiced Pumpkin & Chickpea Stew
    Bowl of Chickpea Pumpkin Stew and Couscous with Water Glass and Pot in the Backround
    5 from 1 vote
    Print

    Moroccan Spiced Pumpkin & Chickpea Stew

    This spicy Moroccan chickpea stew is made with a creamy base of pumpkin and coconut milk and served atop a bed of tender couscous.
    Course Entree
    Cuisine American, Moroccan
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4
    Calories 293 kcal
    Author Alissa

    Ingredients

    • 1 tbsp. olive oil
    • 1 onion, diced
    • 1 red bell pepper, diced
    • 2 garlic cloves, minced
    • 1 tsp. freshly grated ginger
    • 1-14 oz. can chickpeas, drained and rinsed
    • 1 cup vegetable broth
    • 1 cup canned pumpkin puree
    • ½ cup coconut milk
    • 1 tbsp. maple syrup
    • 2 tsp. ground cumin
    • 1 tsp. ground cinnamon
    • ½ tsp. cayenne pepper, or to taste
    • ½ tsp. ground coriander
    • ¼ tsp. ground cloves
    • ¼ tsp. allspice
    • 1-2 tbsp. lemon juice
    • salt and pepper to taste

    For Serving

    • cooked couscous
    • 2 scallions chopped
    • ¼ cup fresh cilantro

    Instructions

    1. Coat the bottom of a medium saucepan with oil and place over medium heat. When oil is hot, add onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and ginger. Cook 1 minute more.
    2. Add chickpeas, broth, pumpkin, coconut milk, maple syrup, cumin, cinnamon, cayenne pepper, coriander, cloves and allspice to pot. Stir a few times to incorporate and bring to a simmer. Allow to cook, uncovered, until peppers are soft, about 10 minutes, stirring occasionally. Remove from heat and season with lemon juice, salt and pepper to taste.
    3. Divide couscous into bowls and top with stew. Sprinkle with scallions and cilantro. Serve.

    Recipe Notes

    Nutrition information does not include couscous or toppings.

    Nutrition Facts
    Moroccan Spiced Pumpkin & Chickpea Stew
    Amount Per Serving
    Calories 293 Calories from Fat 115
    % Daily Value*
    Fat 12.8g20%
    Saturated Fat 7.3g37%
    Sodium 501mg21%
    Potassium 582mg17%
    Carbohydrates 39.6g13%
    Fiber 8.5g34%
    Sugar 9.1g10%
    Protein 8.5g17%
    Calcium 70mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Spinach & Mushroom Mini Vegan Puff Pastry Quiche
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Comments

    1. David says

      December 28, 2015 at 6:34 pm

      Ummm, ,this looks delicious, but, ummm, excuse me, where are the chick peas? The title is Pumpkin & chickpea, I do see them in the beautiful picture and all, but umm, nowhere in the recipe? Or am I not seeing something? sorry, and thanks, dave.

      Reply
      • Alissa Saenz says

        December 28, 2015 at 7:39 pm

        Sorry about that! I guess I really am off my game! I just updated the recipe to include the chickpeas. Thanks Dave!

        Reply
    2. Annie says

      December 28, 2015 at 7:15 pm

      Hello, quick question! I love to make your stuff, but this soup has me stumped. You call it a chickpea stew, but there are no chickpeas listed in the ingredients or anywhere in the recipe. Should there be chickpeas in this recipe? I see chickpeas in the photos!

      Reply
      • Alissa Saenz says

        December 28, 2015 at 7:40 pm

        My bad! Apologies! I just added the chickpeas into the recipe. Thank you for catching that!

        Reply
    3. Emma {Emma's Little Kitchen} says

      December 29, 2015 at 11:04 am

      Oh no!! Yes I know that feeling... This looks wonderful and totally up my alley! When you get round to making your next batch can you send some my way?!

      Reply
    4. Amelia says

      December 30, 2015 at 5:02 am

      You just can't go wrong with a good stew! Winner.

      Nourishing Amelia | Food, Health and Lifestyle Blogger

      Reply
    5. Yvonne says

      December 31, 2015 at 6:02 pm

      Hello Alissa,

      I found your site about one week ago, and am so happy with the recipe I made this afternoon. I have made Moroccan chickpea stew in the past, but prefer your recipe with the pumpkin and coconut milk minus the tomatoes. I did increase the cumin and coriander, and added peas and cauliflower that needed to be used up. Look forward to making more of your recipes. Thank you so much for this masterpiece !!

      Reply
      • Alissa Saenz says

        January 03, 2016 at 6:26 pm

        Hi Yvonne! I'm glad you enjoyed this! It's definitely customizable, and all of your modifications sound excellent. :)

        Reply

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