Stew time! In the fall and winter months I make a lot of stews, at least 3 or 4 every week because they’re so comforting, satisfying and so simple. I prefer the summer and the hot weather, but there’s one good thing about this time of the year, it’s perfect to cook and spend more time in the kitchen, although most of my recipes are really simple, especially on my daily basis.
I learnt to cook from my mum and she doesn’t use pumpkin in any of her recipes, but I love it so much, especially since I went vegan. Alberto’s mum does make a lot of recipes using pumpkin and this stew is one of them, although we made some changes.
If you prefer a quicker recipe, you can omit the potatoes and the pumpkin and cook the stew for 5 minutes more. If you have some rice or potato leftovers, you can also add them for more fun. ? If you’re a really busy person and you like chunky soups and stews, you don’t have to blend the veggies, it’s totally up to you.
Tips:
- This recipe works with all types of pumpkin/squash. If you don’t like how it tastes, use more potato or sweet potato instead.
- Feel free to add other veggies, herbs or spices.
- Tomato sauce can be used instead of the tomato paste and you can also use more fresh tomato or even canned tomatoes.
- Sometimes I add vegetable broth to get a more intense flavor.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Spanish Pumpkin and Chickpea Stew
- Prep: 10 mins
- Cook: 40 mins
- Total: 50 mins
- 2 1x
- Main dish
- Spanish
Servings 2 1x
You need to give this Spanish pumpkin and chickpea stew a try! It’s so comforting, satisfying and easy to make. You’re going to love it!
Ingredients
- 3 cups water (750 ml)
- 2 cloves of garlic
- 1/2 chopped onion
- 1/4 chopped green bell pepper
- 1/4 red bell pepper
- 1/2 chopped tomato
- 2 tbsp tomato paste
- 1 chopped medium potato
- 2 cups chopped raw pumpkin (230 g)
- 2 tsp sweet paprika
- 1/2 tsp ground ginger
- 1 tbsp extra virgin olive oil
- 15 oz cooked or canned chickpeas (425 g)
- Fresh parsley for garnish
Instructions
- Pour the water in a large pot and bring it to a boil. Then add the garlic, onion, red and bell pepper, tomato and tomato paste. Cook over medium-high heat for about 5 minutes.
- Place the soup in a blender and blend until smooth. Then pour it in the pot again.
- Add the potatoes and cook over medium-high heat for 10 minutes.
- Add the pumpkin and cook for 15 or 20 minutes more or until it’s soft. The time may vary depending on the type of pumpkin you’re using.
- Add the sweet paprika, the ginger and the oil and stir.
- Add the chickpeas and cook for another 5 minutes.
- Serve hot. I also added chopped fresh parsley for garnish (optional).
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 566
- Sugar: 17.2g
- Sodium: 57mg
- Fat: 13.2g
- Saturated Fat: 1.7g
- Carbohydrates: 94.5g
- Fiber: 21.9g
- Protein: 24.1g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
can I use canned pumpkin?
Hi Pat!! Yes, you can 🙂
Hi, just a quick request. Please indicate whether to cover or not when cooking. It may be obvious to some cooks, but not too all of us. I cooked without covering and it was a disaster! I tried it the second time and covered it, and it came out much better. It also tastes much better with sweet potatoes and more garlic/peppers than the recipe indicated. And the vegetable broth definitely helps the flavor.
★★★★
Hi Joanne! You can cover it or not, it’s up to you 🙂 Have a nice day!
I’m making this today. Going to try adding small piece of fresh ginger to blender instead of ground at the end. Hope it works. Your recipe doesn’t mention salt or black pepper, so I’ll try it first without. You’re my favorite source for vegan recipes.
Hi Marc! Thank you so much 🙂 Hope you enjoyed it!
I have just discovered your wonderful site – I look forward to making many of your recipes.
Your recipes look easy, delicious, and the photography and videos are amazing.
Thank you, Thank you
Hi Darleen! Thank YOU and welcome 🙂 Have a nice day!
I have made this one a number of times……it NEVER disappoints me. I used vegetable broth from the first time – yummy.
Thanks for such an easy, delicious, vegan recipe.
★★★★★
Hi Kerry! So glad you like it 🙂 Thanks a lot for your kind words!
Hi,
I made this recipe last night for the first time. I added Chorizo Sausage, because my husband really likes his meals with meat. It was delicious!!
Debbie H.
★★★★★
Hi Debra! I’m so glad you like it, but you should try the recipe without the chorizo sausage, it’s much healthier and also super tasty 😉 Have a nice day!
Hi!
I’ve just made this and I think it would have tasted nicer with the vegetable broth that you suggest. I added some dates and salt and it has lifted the flavour somewhat. The amount of ginger was too much for me as it makes the dish too hot but that’s just my taste.
But thank you anyway, I think it’s a great dish that you can be flexible with and I’m really happy with the result ??
Su x
Hi Su! Thanks a lot 🙂 I’ve never added dates, but sounds awesome! Have a nice day!
Hello! I like everything you prepare: the recipes are delicious and I try to test each time. Unfortunately I do not have time to take pictures, but I have to take the time!
Congratulations for all you do !! Photos, texts are a pleasure! Continue !! My daughter (12 years) also appreciate your recipes, we are both vegan! We live in India for 5 years and here it’s quite normal to eat vegetarian and vegan.
See you soon,
Françoise from New Delhi
★★★★★
Bonjour François! Thanks a lot 😀 I hope I can travel to India some day, it’s a beautiful country with an amazing cuisine, you’re so lucky 😉