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 Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Main dish
- Cuisine: Spanish
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!
Darleen says
February 21, 2018 at 18:57I 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
Iosune says
March 25, 2018 at 03:54Hi Darleen! Thank YOU and welcome 🙂 Have a nice day!
Kerry Marshall-Ryan says
January 3, 2018 at 06:23I 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.
★★★★★
Iosune says
January 6, 2018 at 13:35Hi Kerry! So glad you like it 🙂 Thanks a lot for your kind words!
Debra Hartman says
December 10, 2016 at 12:50Hi,
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.
★★★★★
Iosune says
December 14, 2016 at 18:12Hi 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!
Su says
November 11, 2016 at 18:41Hi!
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
Iosune says
November 16, 2016 at 12:54Hi Su! Thanks a lot 🙂 I’ve never added dates, but sounds awesome! Have a nice day!
FRANCOISE says
November 26, 2015 at 21:12Hello! 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
★★★★★
Iosune says
November 27, 2015 at 12:23Bonjour 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 😉