1. Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin works perfectly fine in this recipe! Simply substitute the fresh pumpkin with about 2 cups of canned pumpkin puree. This will save time and still deliver a rich, flavorful stew.

2. Is this recipe gluten-free?

Yes, this Moroccan Pumpkin & Chickpea Stew is naturally gluten-free. It’s made with wholesome vegetables, chickpeas, and a variety of spices — making it a great option for those following a gluten-free diet.

3. Can I make this stew in a slow cooker or Instant Pot?

Absolutely! You can adapt this recipe to both a slow cooker and an Instant Pot. For a slow cooker, add all the ingredients except the spinach, cook on low for 6-8 hours or high for 3-4 hours. In the Instant Pot, cook on high pressure for 4 minutes and let it naturally release for 5 minutes before adding the spinach.

Moroccan Pumpkin & Chickpea Stew Recipe

Name: Moroccan Pumpkin & Chickpea Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 1 tablespoon coconut or olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 1-inch knob of ginger, grated or minced; 2 teaspoons cumin; 2 teaspoons coriander; 1 teaspoon cinnamon or 1 cinnamon stick; Pinch of red pepper flakes; 2 carrots, diced; 2 small sweet potatoes, cubed; 1 small sugar pumpkin (about 3-4 cups), cubed (or butternut squash); 1 can (28 oz) stewed tomatoes; 3 cups cooked chickpeas or 2 cans (15 oz), drained and rinsed; 3 cups vegetable broth or water; 1/4 cup raisins (golden or regular); Mineral salt & fresh cracked pepper to taste; Handfuls of baby kale or spinach, chopped; Lemon or lime wedges, to serve; Cilantro, to garnish

Description

This Moroccan Pumpkin & Chickpea Stew is a warm, comforting dish filled with hearty chickpeas, sweet pumpkin, and a medley of aromatic spices. It’s a vegan, gluten-free recipe perfect for fall and colder months, packed with nutrients and rich flavors. The stew is easy to prepare, making it an ideal option for cozy dinners or meal prep.

Ingredients

Scale

1 tablespoon coconut or olive oil
1 yellow onion, diced
4 cloves garlic, minced
1-inch knob of ginger, grated or minced
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cinnamon or 1 cinnamon stick
Pinch of red pepper flakes
2 carrots, diced
2 small sweet potatoes, cubed
1 small sugar pumpkin (about 3–4 cups), cubed (or butternut squash)
1 can (28 oz) stewed tomatoes
3 cups cooked chickpeas or 2 cans (15 oz), drained and rinsed
3 cups vegetable broth or water
1/4 cup raisins (golden or regular)
Mineral salt & fresh cracked pepper to taste
Handfuls of baby kale or spinach, chopped
Lemon or lime wedges, to serve
Cilantro, to garnish

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Instructions

Prepare your pumpkin by slicing it in half, removing seeds, and peeling off the hard skin with a vegetable peeler. Cube it into 1-inch pieces.
Heat oil in a large Dutch oven or pot over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic, ginger, and spices and cook for another minute until fragrant.
Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth, salt, and raisins. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 30-40 minutes or until the pumpkin is fork-tender.
Stir in spinach and cook for 5 minutes until wilted. Taste and adjust seasoning with more salt, pepper, or raisins if needed.
Serve the stew over grains like rice, quinoa, or couscous. Garnish with fresh cilantro and a squeeze of lemon or lime juice for extra flavor.

Notes

Can substitute fresh pumpkin with any other winter squash such as butternut, acorn, or kabocha squash.
For added sweetness, try using dates or chopped apricots in place of raisins.
Leftovers can be stored in the refrigerator for up to 6 days, or frozen for up to 2-3 months.
This recipe can be adapted for slow cookers or Instant Pots for convenience.

Prep Time: 10 min
Cook Time: 45 min
Category: Stew, Entree
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 15g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg