Moroccan Spiced Pumpkin & Chickpea Stew
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
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
Servings: 4
Calories: 293 kcal
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
-
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.
-
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.
-
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.