Moroccan · Main course
Vegan Pumpkin & Chickpea Stew
Sweet pumpkin and creamy chickpeas simmered in a spiced tomato sauce with a hint of cinnamon and a handful of raisins make a gently sweet-savoury vegan stew, warming and satisfying. It leans on the Moroccan love of pumpkin in both sweet and savoury dishes, finished with coriander and eaten with bread or over couscous.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g pumpkin, cubed
- 480 g cooked chickpeas
- 2 onions, chopped
- 3 garlic cloves, crushed
- 400 g chopped tomatoes
- 1 tsp cinnamon, 1 tsp cumin, 1 tsp ginger
- 50 g raisins
- 4 tbsp olive oil
- Coriander, salt and pepper, and a little harissa (optional)
Method
- 1
Soften the base
Cook the onions and garlic in the oil until soft, then stir in the cinnamon, cumin and ginger.
- 2
Add tomatoes
Pour in the tomatoes and a cup of water, season, and simmer 5 minutes.
- 3
Cook the pumpkin
Add the pumpkin and raisins, cover and simmer for 20 minutes until the pumpkin is tender.
- 4
Add chickpeas
Stir in the chickpeas and cook a further 8–10 minutes until the sauce is thick and the pumpkin soft.
- 5
Finish
Stir through coriander, add a little harissa if you like heat, and serve with bread or couscous.
Chef's tips
- Use a firm, flavourful pumpkin or squash that holds its shape rather than dissolving.
- The raisins and cinnamon give the signature sweet-savoury balance; add harissa to offset the sweetness if you prefer.
- Let some pumpkin break down to thicken the sauce while the rest stays in chunks.
Frequently asked questions
Can I use butternut squash?
Yes, butternut works perfectly and is easy to peel and cube. Any dense, sweet orange squash suits this stew.
Is it meant to be sweet?
It has a gentle sweet-savoury balance from the pumpkin, cinnamon and raisins, which is very Moroccan. A spoon of harissa or extra cumin tips it back towards savoury if you prefer.