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Pumpkin & Chickpea Stew

This is a recipe from our Autumn/Winter 21-Day Cleanse. We have our next live round beginning on the 20th June 2022. You can learn more about it here.

Pumpkin is a highly nutrient dense food, low in calories and rich in vitamins and minerals. It is best known as a rich source of beta-carotene, which is a powerful antioxidant that gives the pumpkin it’s wonderful orange colour. When we eat beta-carotene the body converts it into vitamin A, which is good for eye health and plays a large role in thyroid hormone metabolism.

It is also a wonderful source of fibre, vitamins C, E, B1, B2, B3, B5, B6, and B9 (folate). Pumpkin also contains iron, magnesium, and copper. The seeds are a great source of zinc.

1 brown onion, peeled, core removed and chopped
550 grams butternut pumpkin, peeled and cut into cubes
2 garlic cloves – peeled, core removed and crushed
2½ teaspoons ground cumin
1½ teaspoons garam masala
½ – 1 teaspoon ground chilli flakes
2 cups vegetable stock
1 can diced tomatoes
200 grams spinach
1 can organic chickpeas drained and rinsed
½ cup chopped coriander
½ cup coconut yoghurt

Heat a non-stick pan and add onion, cook until softened. Add pumpkin, garlic, and spices. Cook for 1–2 minutes. Add stock and canned tomatoes. Bring to the boil. Reduce heat and simmer uncovered until pumpkin is beginning to soften, approximately 10 minutes. Add chickpeas and simmer for a further 10 minutes until pumpkin is tender. Add a large handful of spinach and stir through.

Add coriander and mix through.

Serve with rice or quinoa, top with extra coriander and a small spoonful of coconut yoghurt.