This warmly spiced Moroccan chickpea stew is just the kind of thing to celebrate sweater weather and all things pumpkin. Yeees, pumpkin season is in full swing! So here it is maybe the season’s last of pumpkin recipes before moving on to Brussels sprouts, cabbage and kale (lest us not forget Christmas baking!).
Inspired by Classic Moroccan Harira
Harira is a classic Moroccan comfort food soup made of tomatoes, lentils, chickpeas, herbs and spices. Some are spiced with cinnamon, others with turmeric or harissa, and even others are made even heartier with the addition of lamb, rice or even pasta. However, the one thing they all have in common are a tomato base and protein-rich chickpeas and lentils, finished off with fresh lemon juice. Mine is a little less traditional, as I have gone for smoked paprika and cayenne pepper along with fresh ginger, cumin and coriander. But this is a truly adaptable soup, so rules do not apply.
What I love about this Moroccan Chickpea Stew
Well, first of its perfect for fall. Warming, comforting, delicious. And it’s packed with loads of goodness (all those veggies!) and plant-based protein — chickpeas and lentils. It’s also vegan and gluten-free, meaning it’s a soup that will fit into anyone’s diet. Uncomplicated!
It’s also adaptable. I love Hokkaido pumpkin as it too is uncomplicated. No peeling needed, just scoop out the seeds and away you go! Though butternut squash or even sweet potato would be a good sub-in. Go ahead even add a carrot. And how about the spinach? Try kale instead.
Feel free to play around with the spices. Add a pinch of cinnamon, or switch out smoked paprika and cayenne for a little harissa spice. If you go for spicy, definitely add a little cinnamon, it adds the perfect hint of sweetness. Taste as you go, and make it your own.
How to serve this Moroccan stew
For a lighter meal, serve it on it’s own, or try a little serving it with some crusty bread or even flatbread like naan. It’s a great way to savour this recipe even more by dipping the bread in the stew. Or stretch things out a little more by serving it over a serving of couscous.
Try one of these delicious recipes:
- Butternut Squash Stew with Chickpeas
- Sweet Potato and Black Bean Stew
- Rutabaga Stew with Quinoa & Saffron
- Sweet Potato Peanut Stew with Coconut & Spinach
Moroccan Chickpea Stew with Lentils and Pumpkin
- 1 tablespoon extra-virgin olive oil
- 3 small shallots, finely chopped
- 1/4 small celery root, finely chopped (150 g piece)
- 1 tablespoon freshly peeled and grated ginger
- 50 g red lentils
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- pinch of cayenne pepper
- 1 x 400 g can organic chopped tomatoes
- 500 ml vegetable broth
- 1 large garlic clove, minced
- 1 small Hokkaido pumpkin (ca. 800 g), seeded and cut into 1-1,5 cm dice
- 1 x 400 g can organic chickpeas, drained and rinsed
- 100 g spinach, stemmed and coarsely chopped
- handful almonds lightly toasted and chopped
- 1 small bunch fresh cilantro chopped
- lemon wedges for serving
- In a large saucepan, heat the oil over medium heat. Gently fry the shallot, celery root, and ginger for 5 mins.
- Add the lentils and spices (coriander, cumin, smoked paprika, cayenne) to the pan. Cook, stirring often, for 2 minutes.
- Add the garlic, diced Hokkaido pumpkin, tomatoes and broth. Season with salt and pepper and simmer, partially covered with a lid, for 25 mins. Stirring occasionally.
- Add the chickpeas and continue cooking for 5 minutes, or until pumpkin is cooked through. Add a little water to thin, if needed.
- Stir in the spinach leaves, until wilted (1 minute). Taste, and adjust the seasoning.
- Serve into bowls. Garnish with almonds sprinkled on top, plus fresh cilantro and wedges of lemon on the side. Enjoy!
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