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Home Stoofpot van pompoen en kikkererwten met ras el hanout

Autumn Vegetarian Stew Spiced Comfort food One-pot dish

When the leaves fall and temperatures drop, you want something on the table that truly warms you. This pumpkin and chickpea stew does exactly that. The ras el hanout gives a deep, spiced flavor that complements the pumpkin beautifully. Make it in a good cookinglife pannen and enjoy a dish that instantly fills the house with delicious aromas.

Recipe

Pumpkin and Chickpea Stew with ras el hanout

A rich, autumnal stew with pumpkin, chickpeas and the warm spice blend ras el hanout. Easy to make and wonderful to share at the table.

Course	Main course
Kitchen	North African-inspired
Servings	3 to 4 people

Preparation time

Preparation time	15 min
Total	45 min

Equipment

Casserole pan
Cutting board
Sharp knife
Wooden spoon
Can opener

Ingredients

500 g butternut squash
1 can chickpeas (400 g), drained
1 can peeled tomatoes (400 g)
1 large onion
3 cloves garlic
200 ml vegetable broth
2 tsp ras el hanout
1 tsp ground cumin
1 tsp smoked paprika
2 handfuls of fresh spinach
Juice of half a lemon
Olive oil
Salt and pepper to taste
Fresh coriander for garnish
Yoghurt to taste (optional)
Couscous or bread to serve

How to make a pumpkin and chickpea stew?

Peel the butternut squash and cut it into roughly 2 cm cubes. Roughly chop the onion and finely chop the garlic.
Heat a splash of olive oil in the casserole pan over medium heat. Sauté the onion and garlic for about 3 minutes until soft and translucent.
Add the ras el hanout, cumin and smoked paprika. Stir well and cook the spices for 1 minute so they release their aroma.
Add the pumpkin cubes to the pan and cook for 2 minutes. Then add the peeled tomatoes (including their juices), the broth and the drained chickpeas.
Bring everything to a boil, reduce the heat and let the stew simmer for 25 to 30 minutes until the pumpkin is cooked through and tender.
Taste and season with salt, pepper and a squeeze of lemon juice. Stir a handful of fresh spinach into the stew and let it wilt for another minute.
Serve with couscous or warm bread and garnish with fresh coriander and optionally a spoonful of yoghurt.

Cooking mode Prevents your screen from going to sleep

A good casserole pan is the heart of this dish. Even heat distribution ensures the pumpkin cooks evenly and the spices really have time to bloom. You can taste it in every spoonful. Choose a pan you can use for years — that's a smart buy.

Leftovers even better the next day? Absolutely. Store the stew in a sealed container in the fridge and gently reheat it the next day. The flavors continue to develop and the dish only becomes richer. Enjoy.

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