Can I use butternut squash instead of pumpkin in this stew?

Yes, butternut squash is an excellent substitute for pumpkin in this pumpkin and chickpea stew with coconut milk as it has a similar sweetness and texture when simmered.

How long does pumpkin and chickpea stew with coconut milk last in the fridge?

When stored in an airtight container, this pumpkin and chickpea stew with coconut milk will stay fresh for up to 4 to 5 days. It actually tastes better the next day!

Is this pumpkin and chickpea stew with coconut milk spicy?

This recipe as written is mild and warming. If you prefer a spicy kick, you can add a pinch of red pepper flakes or a chopped chili during the sautu00e9ing stage.

Can I freeze this stew?

Yes, you can freeze this pumpkin and chickpea stew with coconut milk for up to 3 months. Note that the texture of the pumpkin may become slightly softer upon thawing.

pumpkin and chickpea stew with coconut milk: 7 Cozy Reasons to Cook It

Name: Creamy Pumpkin and Chickpea Stew with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International / Fusion
Ingredients: 2 cups fresh pumpkin, peeled and cubed (approx. 1/2 inch pieces); 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) full-fat coconut milk; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon avocado oil or coconut oil; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 cup vegetable broth (optional, for desired consistency); Fresh cilantro and lime wedges for garnish

Ingredients

Scale

2 cups fresh pumpkin, peeled and cubed (approx. 1/2 inch pieces)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon avocado oil or coconut oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup vegetable broth (optional, for desired consistency)
Fresh cilantro and lime wedges for garnish

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Instructions

Step 1: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until soft.
Step 2: Add the minced garlic and grated ginger to the pot. Sauté for another 2 minutes until fragrant.
Step 3: Stir in the turmeric, cumin, cinnamon, salt, and pepper. Cook for 1 minute to bloom the spices in the oil.
Step 4: Add the cubed pumpkin and chickpeas, stirring well to ensure every piece is coated in the spice mixture.
Step 5: Pour in the full-fat coconut milk and vegetable broth (if using). Bring the mixture to a gentle boil.
Step 6: Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the pumpkin is fork-tender.
Step 7: Taste and adjust seasoning. Serve the pumpkin and chickpea stew with coconut milk hot, garnished with fresh cilantro and lime.

Notes

Using fresh sugar pumpkin provides a superior texture compared to canned purée. If using canned pumpkin, reduce the simmering time to 10 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: International / Fusion

Nutrition

Serving Size: 1 bowl (approx 1.5 cups)
Calories: 345
Sugar: 8g
Sodium: 420mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg