Go Back

Moroccan Pumpkin And Chickpea Stew

Moroccan pumpkin and chickpea stew with a fragrant spiced broth, tender cubes of squash, and creamy chickpeas. Simmered with cumin, coriander, turmeric, cinnamon, ginger, and finished with preserved lemon for a bright, savory tang.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Moroccan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin and chickpea stew base
  • 3 cup pumpkin or butternut squash peeled and cubed
  • 2 can (15 oz) chickpeas drained
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 4 garlic minced
  • 3 cup vegetable broth
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cayenne
  • 1 tbsp honey
  • 0.5 preserved lemon or use 2 tablespoons lemon juice
  • 2 tbsp lemon juice only if not using preserved lemon
  • 0.25 fresh cilantro for serving
  • 1 harissa for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a Dutch oven over medium heat, then sauté the onion for about 5 minutes until softened and fragrant.
  2. Add the garlic along with cumin, coriander, turmeric, cinnamon, ginger, and cayenne, then cook for 2 minutes, stirring, until the spices darken slightly and smell toasty.
Simmer the stew
  1. Add the pumpkin (or butternut squash), chickpeas, diced tomatoes, vegetable broth, and honey, then stir to combine.
  2. Bring the mixture to a boil, reduce heat to maintain a gentle simmer, and cook for 25 minutes until the pumpkin is tender and the broth is richly spiced.
Finish and serve
  1. Stir in the preserved lemon (or lemon juice), then season with salt and pepper to taste.
  2. Serve hot with fresh cilantro and a dollop of harissa on top.

Notes

Pro tip: keep the simmer gentle after boiling so the pumpkin cubes stay intact and the broth reduces to a glossy, clingy texture. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze in portions up to 3 months and thaw overnight in the fridge, then reheat until hot. For a dairy-free swap, this recipe is naturally dairy-free; for extra depth, use low-sodium broth and adjust salt at the end.