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Chickpea and Pumpkin Stew serve in a bowl with cilantro on top
Olivia

Chickpea and Pumpkin Stew

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Chickpea and pumpkin stew with spices and rosemary for a balanced plant-forward meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Side Dish, Snack
Cuisine: American
Calories: 102
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups pumpkin cubed
  • 1 can chickpeas drained and rinsed
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon fresh rosemary chopped
  • 4 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.25
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05/27/2026 08:00 pm GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a pot over medium heat.
  2. Add chopped onion and cook until soft.
  3. Stir in garlic and cook briefly.
  4. Add cumin, paprika, and rosemary and mix well.
  5. Add pumpkin cubes and stir to coat with spices.
  6. Add chickpeas and mix gently.
  7. Pour in vegetable broth.
  8. Bring to a boil, then reduce heat.
  9. Simmer for 25-30 minutes until pumpkin is tender.
  10. Season with salt and black pepper.
  11. Garnish with fresh parsley before serving.

Nutrition

Calories: 102kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 944mgPotassium: 261mgFiber: 1gSugar: 4gVitamin A: 5860IUVitamin C: 10mgCalcium: 28mgIron: 1mg

Notes

Use fresh rosemary or seeds for best flavor.
Cut pumpkin evenly for consistent cooking.
Serve warm for best taste.

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