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Moroccan Pumpkin Chickpea Stew Recipe

Moroccan Pumpkin & Chickpea Stew

This hearty Moroccan Pumpkin & Chickpea Stew combines tender pumpkin chunks and protein-rich chickpeas in a fragrant tomato broth scented with cumin, cinnamon, and harissa. Perfect for cool evenings, this nourishing one-pot meal delivers authentic North African flavors with minimal effort.
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Total Time 45 minutes
Course Main Course
Cuisine Moroccan-inspired
Servings 6 portions

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper adjust to taste
  • 1 small pumpkin about 2 pounds, peeled and cut into 1-inch cubes (butternut squash works great too)
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon harissa paste start with less if sensitive to heat
  • 1 tablespoon honey or maple syrup
  • 2 cups fresh spinach roughly chopped
  • ¼ cup fresh cilantro chopped (plus extra for garnish)
  • Juice of 1 lemon
  • Salt and pepper to taste
  • ¼ cup toasted pumpkin seeds for garnish optional
  • Plain yogurt for serving optional

Instructions
 

  • Heat olive oil in a large pot over medium heat until shimmering. Add diced onion and cook for about 5 minutes until translucent and slightly golden around the edges.
  • Add minced garlic and grated ginger to the pot and sauté for 1 minute until fragrant, being careful not to let the garlic brown or burn.
  • Stir in all the dry spices (cumin, coriander, cinnamon, turmeric, and cayenne) and cook for 30 seconds to bloom the flavors. You’ll know they’re ready when your kitchen fills with an amazing aroma.
  • Add the pumpkin cubes and stir to coat them evenly with the spice mixture. Cook for about 3-4 minutes, allowing the edges to slightly caramelize.
  • Pour in the diced tomatoes with their juice, followed by the vegetable broth. Stir in the drained chickpeas and harissa paste, then bring the mixture to a gentle boil.
  • Reduce heat to a simmer, cover partially with a lid, and cook for 20-25 minutes or until the pumpkin is fork-tender but not falling apart.
  • Stir in the honey or maple syrup to balance the acidity and spices. Taste and adjust seasonings as needed.
  • Add the chopped spinach and half the cilantro, stirring until the spinach wilts, about 1-2 minutes.
  • Finish with a squeeze of fresh lemon juice and remove from heat. The brightness of the lemon will elevate all the flavors in the stew.
  • Let the stew rest for 5 minutes before serving to allow the flavors to meld. Serve in bowls topped with remaining cilantro, a dollop of yogurt if using, and a sprinkle of toasted pumpkin seeds.

Notes

  • For meal prep, this stew tastes even better the next day as the flavors continue to develop overnight.
  • To save time, you can use pre-cut butternut squash instead of pumpkin.
  • The stew freezes beautifully for up to 3 months. Just omit the spinach and add it fresh when reheating.
  • For a thicker consistency, mash some of the pumpkin and chickpeas against the side of the pot with your spoon.
  • Ras el hanout can be substituted for the individual spices if you have it on hand (use about 1 tablespoon).
  • If using dried chickpeas instead of canned, soak them overnight and cook them separately before adding to the stew.