Chickpea and Pumpkin Stew

Vegan Creamy Chickpea and Pumpkin Stew is a seven-gram protein, delicious, and comforting dish. It is ideal for cold winter and fall evenings. This wholesome soup is made with a variety of nutritious ingredients, including chickpeas, pumpkin, and a blend of warming spices. Even the pickiest dinners will be pleased by the rich and creamy texture created by the combination of pumpkin & creamy cashew cream. This Vegan Creamy Chickpea and Pumpkin Stew can be a part of your favorite holiday meals as a side dish or as the main course. Let’s start the recipe and amaze your loved ones.

EQUIPMENT:

• Nonstick cooking skillet
• Serving Bowl

INGREDIENTS:

• Olive oil 2 tbsp
• Chopped white onion 1
• Peeled and grated medium-sized carrots 4
• Chopped garlic cloves 3
• 1 can of chickpeas, nearly 15 oz.
• Chopped tomatoes 1 can, approx. 14.5 oz.
• Vegetable broth 4 cups
• Curry powder 1 tbsp
• 1 can pumpkin puree near to 15 oz.
• Curry powder 1 tbsp
• Crushed ginger 1 tsp
• Fresh spinach 4 to 6 cups
• Cashew cream half a cup
• Nutritional yeast 2 tbsp (optional)

INGREDIENT NOTES:

Chickpeas:

• You can use cooked dried chickpeas or canned chickpeas. Canned chickpeas should be cleaned and dried before being added to the stew.

Cashew cream:

• We used plant-based cashew cream.

Pumpkin puree:

• Fresh pumpkin puree also works well with this stew.

Vegetable stock:

• High-quality and low-sodium stock is used to prepare this dish. Instead of it, you can prepare vegetable stock at home.

INSTRUCTIONS:

1. Add olive oil to a nonstick cooking skillet. Heat it over moderate flame.
2. Then, add chopped carrots, garlic, and onion to this hot oil.
3. Cook it for six to nine minutes until carrots are softened.
4. Sprinkle over crushed black pepper and salt to flavor.
5. Next, add pumpkin broth, canned tomatoes, chickpeas, crushed ginger, curry powder, and vegetable broth.
6. Mix and cook all items to a slow heat until it boils.
7. Now, cover the skillet with its cap and cook it for another twenty to forty minutes.
8. After that, add nutritional yeast, cashew cream, and spinach to this skillet.
9. Mix and simmer for another few minutes until the spinach is softened.
10. After cooking, taste the soup and add additional spices (if required).
11. The creamy and yummy Vegan Creamy Chickpea and Pumpkin Stew is ready to serve.
12. Shift the soup to the small bowls.
13. Top it with fresh herbs like cilantro or basil and enjoy.

SERVING SUGGESTIONS:

Side meal:

• Serve the stew with vegan cornbread, garlic bread, rice, or quinoa.

Vegan cream:

• Top with a spoonful of vegan sour cream.

Naan or bread:

• Enjoy this stew with vegan naan or pita bread.

Falafel bowl:

• Pair it with crispy falafel, pickled turnips, and a side of tahini sauce.

Lentil salad topper:

• Serve the stew with a citrus vinaigrette on top of a lentil salad.

Stir-fried vegetables:

• Accompany this stew with stir-fried vegetables such as broccoli, carrots, pea seeds, beans, or Brussels sprouts.

TIPS:

Pumpkin:

• We used a sweet and less stringy type of pumpkin.

Veggies:

• Chop vegetables uniformly for smooth cooking.

Spices and herbs:

• Use the diversity of spices and herbs to enhance taste and depth.

Prevent overcooking:

• The stew might become very dense and thick if it is overcooked.

Broth:

• Use flavorful broth to add a rich taste to the stew.

STORAGE INFORMATION:

Fridge:

• You can store the remaining soup in a tightly closed jar and refrigerate it for four to five days.

Freezer:

• Pack the soup in a freezer-safe box and freeze it for four to seven months. Before reheating, thaw it in a normal place.

Reheating:

• We can rewarm the chilled chickpea stew in a microwave oven or low-flame burner heat.

FAQs:

Can I add protein items to the stew?

• You can include protein sources such as seitan, tempeh, or tofu. Just chop the protein source into cubes and combine it with other components in the stew.

Which kind of pumpkin works best in this recipe?

• For this recipe, any type of pumpkin that is available in your area can be used. Kabocha squash, butternut squash, and sugar pie pumpkin are a few of the most well-liked types. Just be sure to select a sweeter and stingy pumpkin.

Can I season the stew with additional herbs or spices?

• Yes, you can add more spices or herbs to the chickpea stew based on your taste. Cumin, paprika, coriander, or parsley are a few options, you can opt for.

NUTRITIONAL INFORMATION/SERVING:

Serving size one soup bowl
Total quantity 6 servings
Total Calories 179 kcal
Carbohydrates 25 g
Dietary Fiber 8 g
Protein 7 g
Sugar 7 g
Total Fat 7 g
Sodium 741 mg
Iron 4 mg