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North African chickpea and pumpkin stew

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Three white bowls of varying size filled with pumpkin stew
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 8
Three white bowls of varying size filled with pumpkin stew
  • 3 serves of vegetables per 
  • serving
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1 tbsp olive oil
1 large onion, roughly chopped
½ bunch fresh coriander
2 garlic cloves, finely chopped
1 tbs sweet paprika
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
2 tbsp no-added-salt tomato paste
6 cups reduced-salt vegetable stock liquid*
2 400g tins chickpeas, rinsed and drained
800g butternut pumpkin, peeled and cut into 3cm pieces
1 cup dried red split lentils
⅔ cup reduced-fat natural yoghurt

* Gluten free if using gluten-free stock.

Savvy swaps

You can swap:

Cannellini beans
Dried red split lentils
Dried barley, simmer for longer
Sweet potato



Step 1

Heat the oil in a large stock pot over medium heat. Cook the onions for 5 minutes, stirring, until starting to soften.

Step 2

Finely chop the coriander, keeping the stems and leaves separate. Add the coriander stems, garlic, spices and tomato paste and cook, stirring, for 2 minutes or until fragrant.

Step 3

Add the stock and bring to a boil. Reduce the heat to medium-high and add the chickpeas and pumpkin. Simmer, partially covered, for 20 minutes.

Step 4

Add the lentils and cook for a further 15-20 minutes or lentils are tender. If the sauce is too thick, add a splash of water.

Step 5

Stir through two-thirds of the coriander leaves and season with pepper. Divide among bowls. Put a dollop of yoghurt in each bowl and swirl through the stew. Sprinkle with the remaining coriander.




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