Spiced Chickpea and Pumpkin Stew with Turmeric and Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegan stew combining pumpkin, chickpeas, and warming spices like turmeric and cumin, inspired by traditional Middle Eastern flavors. This middle eastern-inspired hanukkah (vegan) ready in about 45 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger; cook for 1 minute until fragrant.
  3. Step 3: Add 2 teaspoons ground turmeric, 1 teaspoon ground cumin, and 1 teaspoon ground coriander; toast the spices for 1 minute while stirring.
  4. Step 4: Pour in 14 ounces canned diced tomatoes, 2 cups drained and rinsed canned chickpeas, 1 1/2 cups pumpkin puree, and 2 cups vegetable broth. Stir well to combine.
  5. Step 5: Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes until thickened and flavors meld.
  6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side to brighten the stew.

Frequently asked questions

How long does Spiced Chickpea and Pumpkin Stew with Turmeric and Cumin take to make?

Total time is about 45 minutes (15 min prep + 30 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 Spiced Chickpea and Pumpkin Stew with Turmeric and Cumin?

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 olive oil from drying out.

Can I substitute ingredients in Spiced Chickpea and Pumpkin Stew with Turmeric and Cumin?

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 Spiced Chickpea and Pumpkin Stew with Turmeric and Cumin 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 Spiced Chickpea and Pumpkin Stew with Turmeric and Cumin 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.

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