Spiced pumpkin & chickpea stew

This spiced vegetable and chickpea stew reminds me of a cosy winter afternoon in a bowl.

As always, this is a very simple one pot meal to make. The chickpeas,  along with a helping of brown basmati rice makes this a plant protein powerhouse.

Ingredients:

• 1 small red onion, finely diced
• 2 cups of cubed pumpkin
• 1 cup of shredded kale, tightly packed
• 2 cloves of garlic
• 1 teaspoon of fresh ginger
• 1 400g tin of chickpeas, drained and rinsed
• 2 tablespoons of coconut oil

Spices etc:

• ½ tsp cinnamon
• 2 teaspoons of ground cumin
• ½ teaspoon of turmeric
• 1 heaped tablespoon of tomato paste
• ½ cup of water
• 1 heaped teaspoon of brown sugar
• ½ teaspoon of allspice (optional)
• Sea salt & freshly ground black pepper to taste

Serve with well-cooked brown basmati rice

Instructions:

Start by getting your basmati rice cooking. Setting it aside with the lid on when done to keep steaming and fluff properly.

In a deep saucepan or medium sized pot fry the diced onion until soft & translucent. Then add the pumpkin cubes, season with salt and continue sautéing the pumpkin & onion mixture for a further 5 minutes.

Next add the chickpeas, kale, all the spices and tomato puree, sugar and water – seasoning once again with salt now – then give it a good stir through before turning down the heat, placing the lid on the pot, and then leave it to simmer slowly for 45 minutes.

Then serve with a little salad on the side and a helping of brown basmati rice.

Wishing you radiant health and kitchen contentment ahead,

Marlien