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As the crisp autumn air settles in and the leaves start to turn shades of amber and gold, there's nothing quite like a warm bowl of stew to provide comfort and nourishment. The Cozy Spiced Pumpkin Chickpea Stew with Coconut is a perfect dish to celebrate the season, offering a delightful combination of flavors and textures that evoke feelings of warmth and contentment. This stew is not only a feast for the senses but also a nutritious option that highlights the bounty of fall produce.

Spiced Pumpkin Chickpea Stew with Coconut

Embrace the warmth of autumn with this Cozy Spiced Pumpkin Chickpea Stew with Coconut. This delightful dish brings together the rich flavors of pumpkin and chickpeas, enhanced by a blend of spices like cumin and cinnamon, creating a comforting meal perfect for chilly days. Packed with nutrients and featuring a creamy coconut milk base, this stew is as nourishing as it is delicious. Enjoy it on its own or served alongside crusty bread for the ultimate cozy dining experience.
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Ingredients
  

1 medium onion, diced

2 cloves garlic, minced

1-inch piece fresh ginger, minced

1 red bell pepper, diced

1 can (15 oz) chickpeas, drained and rinsed

2 cups pumpkin puree (canned or fresh)

1 can (13.5 oz) coconut milk

3 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 cups fresh spinach or kale, chopped

Juice of 1 lime

Fresh cilantro, for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

    Add Bell Pepper: Add the diced red bell pepper to the pot and cook for an additional 3-4 minutes, stirring frequently until the bell pepper softens.

      Spices and Chickpeas: Sprinkle in the ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Stir well to coat the vegetables in spices, cooking for about 2 minutes. Then, add the drained chickpeas and mix thoroughly.

        Pumpkin and Broth: Stir in the pumpkin puree and coconut milk, mixing until fully combined. Pour in the vegetable broth and season with salt and pepper. Bring the stew to a gentle simmer.

          Simmer: Reduce the heat to low and let the stew simmer for about 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.

            Add Greens: Once the stew has thickened a bit, add the chopped spinach or kale and cook for an additional 5 minutes until the greens are wilted and tender.

              Finish with Lime: Just before serving, stir in the lime juice for a fresh kick. Taste and adjust seasoning if necessary.

                Serve and Garnish: Ladle the stew into bowls and garnish with fresh cilantro. You can serve it warm with crusty bread or over cooked rice.

                  Prep Time, Total Time, Servings:

                    30 minutes | 50 minutes | 4 servings