Smoky Pumpkin Recipe

Prepare ingredients

Drain and rinse the canned chickpeas. If using fresh pumpkin, roast or steam and mash until smooth; measure 1.5 cups. Finely dice the onion, mince the garlic, and grate the ginger. Measure spices and other ingredients so everything is ready to go.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet or medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant, stirring constantly so they don't burn.

Bloom spices

Stir in smoked paprika, ground cumin, ground coriander, ground cinnamon, and red pepper flakes (if using). Cook the spices with the aromatics for 30–60 seconds, stirring, to bloom their flavors.

Add tomato paste and chickpeas

Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes until it darkens slightly. Add the rinsed chickpeas and stir to coat them in the spice mixture.

Incorporate pumpkin and liquids

Stir in the pumpkin puree, 1 cup vegetable broth, and 1/2 cup coconut milk. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan. Reduce heat to low and let simmer, uncovered, for 10–12 minutes so the flavors meld and the stew thickens slightly.

Season and finish

Taste and stir in 1 teaspoon maple syrup or honey and 1 teaspoon apple cider vinegar or lemon juice to balance sweetness and acidity. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). If the stew is too thick, add up to 1/2 cup more broth to reach desired consistency. Simmer 2–3 more minutes.

Adjust texture (optional)

For a creamier texture, remove 1/2 cup of the stew and blend until smooth, then stir back into the pot, or use an immersion blender to purée about one-quarter of the stew directly in the pot. Reheat briefly.

Garnish and serve

Remove from heat. Stir in chopped cilantro or parsley (reserve a little for garnish). Serve the Smoky Pumpkin chickpea stew hot with lemon or lime wedges on the side for squeezing over individual bowls.

Preheat a small skillet over medium heat. Toss the pumpkin seeds with 1 teaspoon olive oil, 1/4 teaspoon smoked paprika, and 1/8 teaspoon salt. Add seeds to the skillet and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Remove from heat and set aside to cool slightly. Sprinkle over individual bowls of stew for texture and extra smoky flavor.