Curried Pumpkin and Chickpea Stew with Trinidadian Spices
A rich and hearty Caribbean-inspired stew featuring tender pumpkin and chickpeas simmered in fragrant Trinidadian curry spices. This caribbean-inspired vegan ready in about 50 minutes pairs pumpkin (peeled and diced), (15 oz) cooked chickpeas, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups pumpkin (peeled and diced)
- 1 can (15 oz) cooked chickpeas
- 3 tbsp vegetable oil
- 1 medium onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp Trinidad curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 scotch bonnet pepper (whole, optional)
- 3 cups vegetable broth
- 1 cup coconut milk
- 1/4 cup fresh cilantro (chopped)
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 2 tbsp Trinidad curry powder, 1 tsp ground cumin, and 1/2 tsp ground turmeric, stirring continuously for 1 minute to toast the spices.
- Step 4: Add 3 cups diced pumpkin and 1 can (15 oz) cooked chickpeas to the pot, mixing well to coat with spices.
- Step 5: Pour in 3 cups vegetable broth and 1 cup coconut milk, then add 1 whole scotch bonnet pepper (optional) for heat. Bring to a boil.
- Step 6: Reduce heat to low and simmer uncovered for 25-30 minutes until the pumpkin is tender and stew thickens, stirring occasionally.
- Step 7: Remove the scotch bonnet pepper, season with salt and black pepper to taste, and stir in 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Curried Pumpkin and Chickpea Stew with Trinidadian Spices take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Curried Pumpkin and Chickpea Stew with Trinidadian Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin (peeled and diced) from drying out.
Can I substitute ingredients in Curried Pumpkin and Chickpea Stew with Trinidadian Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Curried Pumpkin and Chickpea Stew with Trinidadian Spices for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Curried Pumpkin and Chickpea Stew with Trinidadian Spices vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
