Cumin-Spiced Pumpkin and Chickpea Stew
Pumpkin and cooked chickpeas simmer with cumin and softened onion in one pot. Serves 4, with 15 minutes to prepare and 25 minutes to cook. How do I adjust the consistency? If the stew is too thin, simmer it uncovered for a few more minutes. If it looks dry, add hot water a tablespoon at a time. Can I use canned chickpeas? Yes. Drain and rinse them, then weigh out 240 g. If they taste salty, hold back some of the salt until the end. For another way to cook with chickpeas, try the chickpea skillet recipe.
Ingredients
Ingredients
Step-by-Step Method
Prepare the pumpkin
Peel and deseed the pumpkin. Weigh 500 g of trimmed flesh and cut it into roughly 2 cm cubes. Finely dice the onion and drain the cooked chickpeas.
Soften the onion
Heat the oil over medium heat. Cook the onion for 5 minutes, stirring until soft and still pale. Stir in the cumin for 30 seconds.
Simmer the pumpkin
Add the pumpkin, water and salt. Bring to a boil, then reduce the heat, cover and simmer for 14–16 minutes, until a fork starts to slide into the pumpkin.
Add the chickpeas
Stir in the cooked chickpeas and simmer uncovered for 4–5 minutes. When the pumpkin is fork-tender, mash a few cubes against the side of the pot and stir them into the broth. Serve hot.
Chef's Tips & Tricks
If the stew is too thin, simmer it uncovered for a few more minutes. If it looks dry, add hot water a tablespoon at a time.