Spiced Pumpkin and Chickpea Stew with Turmeric and Garam Masala

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty vegan stew featuring pumpkin and chickpeas simmered with warm spices like turmeric and garam masala, ideal for a nourishing fall meal. This Indian-inspired Thanksgiving recipe (vegan), ready in about 50 minutes, pairs pumpkin puree, canned chickpeas, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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

• 2 cups pumpkin puree
• 2 cups, drained and rinsed canned chickpeas
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 cup canned diced tomatoes
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger root. Sauté for 5-6 minutes until the onion is soft and fragrant.
2. Step 2: Stir in 1 tsp ground turmeric and 2 tsp garam masala, cooking for 1 minute to toast the spices.
3. Step 3: Add 2 cups pumpkin puree, 2 cups drained chickpeas, 1 cup canned diced tomatoes, and 2 cups vegetable broth. Stir to combine and bring to a simmer.
4. Step 4: Cover and let simmer gently for 20 minutes, stirring occasionally.
5. Step 5: Pour in 1 cup coconut milk, season with 1 tsp salt and 1/2 tsp black pepper, and cook uncovered for another 10 minutes until the stew thickens slightly.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with rice or flatbread.