Moroccan Chickpea and Pumpkin Stew
Tender pumpkin, carrots and hearty chickpeas simmer in a thick tomato broth with warm Moroccan spices and a bright finish of lemon.
20 min
Prep
420 min
Cook
4
Serves
545
Calories
Macros · per serving
22g protein
90g carbs
14g fat
Ingredients
For 4 servings
- 960 g canned chickpea
- 1000 g pumpkin
- 300 g carrot
- 150 g onion
- 3 clove garlic
- 400 g canned diced tomato
- 350 ml water
- 30 ml olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.75 tsp salt
- 0.25 tsp black pepper
- 30 ml lemon juice
Instructions
- 1
Drain and rinse the chickpeas; the listed amount is their drained weight, approximately four 400 g cans. Peel and seed the pumpkin, then weigh out 1000 g of flesh and cut into 3 cm chunks. Scrub the carrots and slice 5 mm thick. Finely chop the onion and garlic.
- 2
Place the carrots and onion in the bottom of a 5- to 6-quart Crock-Pot. Add the pumpkin, chickpeas, garlic, tomatoes with their juice, water, olive oil, cumin, coriander, paprika, ginger, cinnamon, salt and black pepper. Stir gently to distribute the seasonings.
- 3
Cover and cook on LOW for 7 hours, keeping the lid closed during cooking. The carrots and pumpkin should be easily pierced with a fork, and the center of the stew should reach at least 165°F (74°C) on a food thermometer.
- 4
Mash a few pumpkin pieces and chickpeas against the side of the insert with a spoon, then stir them back through the stew to thicken it. Stir in the lemon juice and divide among four bowls.
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