Spiced Pumpkin and Chickpea Stew with Coconut Milk
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This flavorful spiced pumpkin and chickpea stew is a hearty, plant-based dish simmered in coconut milk with warming spices. The sweet, tender pumpkin melds with chickpeas to create a thick, satisfying meal. Finished with fresh cilantro and pumpkin seeds, this stew is comforting, nourishing, and naturally vegan and gluten-free—perfect for cozy dinners or meal prep.
Prep time
20 min
Cook time
30 min
Servings
4
Calories
390 kcal
This Spiced Pumpkin and Chickpea Stew with Coconut Milk is a warming and fragrant dish perfect for cozy evenings. Featuring tender cubes of pumpkin simmered with protein-rich chickpeas in a luscious coconut milk base, this stew is enhanced by aromatic spices like cumin, coriander, turmeric, and cinnamon. The combination of savory and sweet flavors, with a touch of ginger and garlic, makes this meal truly comforting and nourishing. The versatility of the recipe allows you to use fresh or canned pumpkin, and you can add leafy greens like spinach toward the end for extra color and nutrition. Perfect as a standalone main dish or served alongside warm naan bread or rice, this stew is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences. This recipe yields generous servings, making it ideal for both weeknight meals and meal prepping in advance. Garnishing with toasted pumpkin seeds and fresh cilantro adds extra texture and brightness to each bowl. Spiced Pumpkin and Chickpea Stew brings together the best of autumn flavors and is sure to become a family favorite that you’ll want to revisit all year long.
Ingredients
Servings
- 650 g Pumpkin (peeled and cubed (about 4 cups))
- 400 g Cooked chickpeas ((1 can, drained and rinsed))
- 400 ml Coconut milk ((1 can))
- 500 ml Vegetable broth ((2 cups))
- 1 large Onion (diced)
- 3 Garlic cloves (minced)
- 2 tsp Fresh ginger (minced)
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 0.5 tsp Ground cinnamon
- 1 tsp Salt (to taste)
- 0.5 tsp Black pepper (to taste)
- 2 tbsp Olive oil
- 2 cups Spinach or kale (optional, roughly chopped)
- 2 tbsp Cilantro (fresh, chopped, for garnish)
- 2 tbsp Pumpkin seeds (toasted, for garnish)
Directions
1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4 minutes.
2. Stir in the minced garlic and ginger, sauté for 1 minute until fragrant.
3. Add cumin, coriander, turmeric, cinnamon, salt, and black pepper. Cook spices with onion mixture for about 1 minute to release their aromas.
4. Add pumpkin cubes and stir to coat with the spices.
5. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes.
6. Add the drained chickpeas and coconut milk; stir well.
7. Simmer uncovered for 15–20 minutes, stirring occasionally, until the pumpkin is very tender and the stew has thickened slightly.
8. If using spinach or kale, stir it in during the last 3–4 minutes of cooking, allowing it to wilt.
9. Taste and adjust seasoning if needed.
10. Serve the stew hot, garnished with fresh cilantro and toasted pumpkin seeds.
About the author
Anthony Bourdain
Culinary storytelling
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