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Moroccan Pumpkin and Chickpea Stew

Moroccan pumpkin and chickpea stew with tender cubes simmered in a fragrant spiced broth with preserved lemon and harissa. This hearty main dish turns pantry staples into a rich amber stew that thickens as the pumpkin softens.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Moroccan
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin or butternut squash
  • 3 cup pumpkin or butternut squash peeled and cubed
Chickpeas
  • 2 can (15 oz) chickpeas drained
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Vegetable broth
  • 3 cup vegetable broth
Olive oil
  • 2 tbsp olive oil
Cumin
  • 2 tsp cumin
Coriander
  • 1 tsp coriander
Turmeric
  • 1 tsp turmeric
Cinnamon
  • 1 tsp cinnamon
Ginger
  • 0.5 tsp ginger
Cayenne
  • 0.25 tsp cayenne
Honey
  • 1 tbsp honey
Preserved lemon or lemon juice
  • 0.5 preserved lemon preserved lemon or use 2 tbsp lemon juice
Fresh cilantro
  • 0.25 cup fresh cilantro for serving
Harissa
  • 0.25 tbsp harissa for serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a Dutch oven over medium heat, then add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and fragrant.
  2. Add the minced garlic and the cumin, coriander, turmeric, cinnamon, ginger, and cayenne, then cook for 2 minutes, stirring, until the spices look toasted and smell aromatic.
Simmer the stew
  1. Add the cubed pumpkin, drained chickpeas, diced tomatoes, vegetable broth, and honey, then stir to combine and evenly coat the ingredients.
  2. Bring the mixture to a boil, then reduce the heat to a steady simmer and cook for 25 minutes, until the pumpkin is tender.
Finish and serve
  1. Stir in the preserved lemon, then season with salt and pepper to taste.
  2. Serve hot with fresh cilantro and a dollop of harissa on top.

Notes

Pro tip: If using preserved lemon, chop it finely so it dissolves into the broth; if swapping in lemon juice, add it at the very end to keep the brightness. Store covered in the refrigerator for up to 4 days; freeze up to 3 months for best texture. For a dairy-free option, this recipe is naturally vegan/plant-based, so no swaps are needed.