Chickpea & Pumpkin Stew

Chickpea & Pumpkin Stew

Keep warm and cozy with a comforting stew enriched with vitamins. Serves around 4 portions.

Chickpea & Pumpkin Stew

January 30, 2017


  • A bunch of spring onions
  • 300g fresh spinach leaves
  • 1/2 a small pumpkin
  • 1/2 a packet red rice
  • 1 can of organic chickpeas
  • 2 cooked beetroots
  • 1/2 a tsp cinnamon
  • 1/2 a tsp crushed chillis
  • 1 teaspoon oregano
  • 1 can organic tomato sauce
  • 250ml fresh stock, either veg, chicken or beef
  • Coconut oil
  • Step 1 Fry the spring onions in some coconut oil. Add the spices and stir. Add the pumpkin and stock and let the pumpkin cook in the stock. Then add the spinach. Ideally your veg is crunchy when served not over cooked and mushy.
  • Step 2 Prepare a pot with water and boil. Add the red rice and cook until it is slightly soft and has a nutty taste. Add the tomato sauce and chickpeas (which have been strained) to the cooked vegetables. Chop up the beetroots and add to the veg.
  • Step 3 Mix the cooked rice into the stew, serve hot and enjoy.

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