Pumpkin and Chickpea Stew with Coconut and Lime

This soup-season main keeps the pumpkin-and-chickpea core and builds depth with toasted spices, tomato paste, and a bright lime finish. The pumpkin softens into the broth for body while the chickpeas stay intact for a hearty spoonful.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 15 ml Olive oil
• 1 medium Yellow onion finely chopped
• 4 cloves Garlic cloves minced
• 15 g Fresh ginger peeled and grated
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Smoked paprika
• 0.5 tsp Ground turmeric
• 0.25 tsp Cayenne pepper
• 30 g Tomato paste
• 700 g Pumpkin, peeled and diced 1.5 cm cubes
• 2 400 g cans Chickpeas drained and rinsed
• 400 g Diced tomatoes with juices
• 900 ml Vegetable stock low-sodium
• 250 ml Water
• 400 ml Coconut milk full-fat
• 1.5 tsp Fine salt
• 0.5 tsp Black pepper freshly ground
• 30 ml Lime juice freshly squeezed
• 15 g Fresh cilantro chopped

Instructions

1. Heat the olive oil in a 5 L pot over medium heat. Add the onion and cook, stirring often, until softened and lightly translucent, about 5 minutes. The onion looks glossy and softened but not browned.
2. Add the garlic and ginger and cook for 30 seconds. Stir in the cumin, coriander, smoked paprika, turmeric, and cayenne if using; cook 30 seconds more until fragrant. The spices smell toasted and aromatic, not burnt.
3. Add the tomato paste and cook, stirring, for 1 minute to darken slightly. Stir in the pumpkin, chickpeas, diced tomatoes, vegetable stock, and water, scraping up any browned bits from the bottom of the pot. The pot is fully combined and no tomato paste remains in streaks.
4. Bring to a boil, then reduce to a steady simmer and cook uncovered, stirring occasionally, until the pumpkin is very tender and starting to break apart, 18 to 22 minutes. A spoon pierces the pumpkin easily and the broth looks slightly thickened.
5. Stir in the coconut milk, salt, and black pepper. Simmer 3 to 5 minutes more, just until the stew is creamy and unified. If you want a looser soup, add a small splash more water; if you want a thicker stew, simmer a few minutes longer. The broth is creamy and coats the back of a spoon.
6. Turn off the heat and stir in the lime juice. Taste and adjust with a little more salt if needed. Ladle into bowls and top with chopped cilantro. The lime tastes bright, the seasoning is balanced, and the cilantro stays fresh and green.