Creamy Chickpea and Pumpkin Stew

Overhead view of a bowl of chickpea and pumpkin stew swirled with vegan cream, next to a spoon, a creamer jug, and a second bowl of stew.

Creamy Chickpea and Pumpkin Stew

Chickpea and pumpkin stew is the perfect cozy recipe for chilly fall days! It's a hearty vegan stew packed with flavor, vegetables, and the best creamy texture.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American, Italian

Keyword: chickpea pumpkin stew, pumpkin stew

Servings: Servings

Calories: 179kcal

Author: Alyssa

Ingredients

2 tablespoons olive oil
1 white onion chopped
4 medium carrots chopped
3 garlic cloves crushed
1 15oz can chickpeas, drained & rinsed
1 14.5oz can diced tomatoes
1 15oz can pumpkin puree
4 cups vegetable broth
1 tablespoon curry powder
1 teaspoon ground ginger
4 - 6 cups fresh spinach
1/2 cup cashew cream
2 tablespoons nutritional yeast (optional)

Instructions

Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
Add chickpeas, tomatoes, pumpkin, broth and spices and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
When ready to serve, stir in spinach, cashew cream and nutritional yeast. Taste and adjust seasonings as necessary. Serve immediately!

Video

Notes

* substitute diced tomatoes if desired

Nutrition