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As the leaves turn and the air becomes crisp, there’s nothing quite like a warm, hearty stew to bring comfort and nourishment to your table. Enter the Cozy Spiced Pumpkin Chickpea Stew with Coconut—a delightful dish that not only warms the soul but also tantalizes the taste buds. This stew is a perfect blend of flavors, combining the natural sweetness of pumpkin with the earthiness of chickpeas and the creamy richness of coconut milk. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this stew is sure to become a favorite in your recipe repertoire.

Spiced Pumpkin Chickpea Stew with Coconut

Warm up your fall evenings with a bowl of Cozy Spiced Pumpkin Chickpea Stew with Coconut. This hearty dish blends the sweetness of pumpkin, the earthiness of chickpeas, and the creamy richness of coconut milk. It's not just delicious—it’s packed with nutrition from essential vitamins and plant-based protein. Easy to make and comforting, this stew is perfect for cozy nights or gatherings. Discover how to create this nourishing dish and enjoy a comforting culinary experience this season.
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Ingredients
  

1 medium onion, finely diced

2 cloves garlic, minced

1-inch piece of fresh ginger, minced

1 red bell pepper, diced

1 can (15 oz) chickpeas, drained and rinsed

2 cups pumpkin puree (canned or freshly made)

1 can (13.5 oz) coconut milk

3 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (use more or less based on your heat preference)

Salt and black pepper to taste

2 cups fresh spinach or kale, chopped

Juice of 1 lime

Fresh cilantro leaves, for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and ginger, continuing to cook for an additional minute until the mixture is fragrant.

    Add Bell Pepper: Incorporate the diced red bell pepper into the pot, cooking for another 3-4 minutes. Stir frequently until the bell pepper softens and becomes vibrant.

      Combine Spices and Chickpeas: Sprinkle in the ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Mix well to coat the vegetables in the spice blend, cooking for about 2 minutes to release the flavors. Add the drained chickpeas to the pot and stir until well combined.

        Integrate Pumpkin and Broth: Add the pumpkin puree and coconut milk, mixing them until fully incorporated. Pour in the vegetable broth, and season the mixture with salt and black pepper. Bring the stew to a gentle simmer, allowing the flavors to meld.

          Simmer the Stew: Reduce the heat to low and let the stew simmer for approximately 20 minutes, stirring occasionally to prevent sticking. The stew should thicken slightly during this time.

            Add Greens: Once the stew has thickened, stir in the chopped spinach or kale and cook for an additional 5 minutes, or until the greens are wilted and tender.

              Finish with Lime Juice: Right before serving, mix in the fresh lime juice to brighten the flavors. Taste the stew and adjust the seasoning if necessary, adding extra salt, pepper, or cayenne as desired.

                Serve and Garnish: Ladle the hearty stew into bowls, garnishing with fresh cilantro leaves. It pairs wonderfully with warm, crusty bread or can be served over a bed of cooked rice for a satisfying meal.

                  Prep Time, Total Time, Servings:

                    30 minutes | 50 minutes | Serves 4