Healthy Made Tasty. A Cancer Council website
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Home > Recipes > North African chickpea and pumpkin stew

North African chickpea and pumpkin stew

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Three white bowls of varying size filled with pumpkin stew
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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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Ingredients

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:

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

Tips

  • Using salt-reduced canned products helps reduce your sodium intake.
  • Eat different coloured vegetables every day to get a variety of nutrients.
  • Legumes and beans are a good source of protein, iron and zinc.

 

  • Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it.
  • Leftover chickpeas can be drained and stored in the refrigerator or freezer, or added to a salad
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ produce to help reduce food waste

  • To save money try growing your own herb, like coriander, in the garden or in pots.
  • You can save money by using home brand ingredients such as Homebrand spices.

Method

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.

Tips

  • Using salt-reduced canned products helps reduce your sodium intake.
  • Eat different coloured vegetables every day to get a variety of nutrients.
  • Legumes and beans are a good source of protein, iron and zinc.

 

  • Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge. Wash it before you use it.
  • Leftover chickpeas can be drained and stored in the refrigerator or freezer, or added to a salad
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ produce to help reduce food waste

  • To save money try growing your own herb, like coriander, in the garden or in pots.
  • You can save money by using home brand ingredients such as Homebrand spices.

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Cancer Council NSW

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