Chickpea, Pumpkin, and Swiss Chard Stew with Big Flavor

Watch the video

At the end of the day, a hearty bean stew with a few spoonfuls of rice always wins. Right?

Now imagine chickpeas, pumpkin, and Swiss chard simmered with the bold flavors of cinnamon, lemon, and cloves.

It's special enough for a celebration, full of flavor and protein, and—most importantly—easy to make.

Join Me for the Vegan Body-Toning Challenge

A Little About This Chickpea, Pumpkin, and Swiss Chard Stew

In the video, I used cooked, ready-to-go canned chickpeas.

The recipe below takes the longer route: I start with dried chickpeas.

Why? Wow. The flavor is so much better!

It's a little more work, but the payoff is a much tastier stew.

Of course, you can use precooked or frozen chickpeas. But if you're up for putting in a little extra effort, my recommendation is to start from scratch.

The vegetables are a great way to make the stew more filling without adding a lot of calories.

The foundation of all that incredible flavor is a fairly generous lineup of seasonings: cumin seeds, cloves, cinnamon, and preserved lemon.

None of the seasonings is mandatory. But leave some out and, well... it might not taste quite as good. Your call.

The baking soda helps the chickpeas cook faster. Skip it, and they'll take much longer to cook.

Nutrition Facts

One of 5 servings, weighing approximately 250 g (8.8 oz), contains:

• 310 calories
• 13 g protein
• 42 g carbohydrates
• 10 g fat

Looking for another chickpea recipe?

Chickpea, Pumpkin, and Swiss Chard Stew

Prep Time 8 hours

Cook Time 1 hour

Yield 5 servings

Calories 310 kcal

Ingredients

• 1 cup dried chickpeas
• 1/2 teaspoon baking soda
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 2-3 whole cloves
• 1 teaspoon cumin seeds
• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 tablespoons preserved lemon
• 1/2 teaspoon salt
• 1 piece of pumpkin, cubed 500 g (1.1 lb)
• 4-5 leaves Swiss chard, white stems removed, leaves chopped
• 1/2 cup frozen green fava beans
• 1/2 bunch cilantro, chopped
• A little lemon juice

Instructions

The Night Before

1. Cover the chickpeas with water and soak for at least 8 hours.

After Soaking

1. Drain the chickpeas and transfer them to a deep pot.

2. Add enough water to cover (about 2 cups), then add the baking soda.

3. Bring to a boil over high heat.

4. Reduce the heat to low and simmer uncovered for 30 minutes.

Make the Rest of the Stew

1. In another pot, heat the oil and add the dry seasonings: cumin seeds, paprika, turmeric, cinnamon, cloves, salt, and sugar.

2. Cook over low heat for just a few seconds, letting the spices release their flavor into the oil.

3. Add the chopped onion and cook until translucent.

4. Add the cubed pumpkin and cook until lightly browned.

5. Transfer the pumpkin, onion, and spices to the pot with the chickpeas.

6. Add the Swiss chard, green fava beans, cilantro, and preserved lemon.

7. Stir well, cover the pot, and cook for about another 30 minutes.

8. The stew is ready when the pumpkin and chickpeas are completely tender.

9. Serve with a little lemon juice squeezed over the top and a small bowl of steaming rice on the side.

Recipe Video

A Note from Me

If you're using cooked or frozen chickpeas, simply add them, without their liquid, to the pot with the browned pumpkin. Cook briefly, then add 1 cup of water, the Swiss chard, cilantro, and preserved lemon. Cover and continue cooking for 30 minutes.