Spicy Chickpea & Roasted Pumpkin Stew with Garlic-Herb Yogurt Swirl
This vibrant vegetarian stew combines protein-rich chickpeas, sweet roasted pumpkin, and warming spices in a cozy one-pot slow-cooker dish. Topped with a tangy garlic-herb yogurt swirl, it's hearty, nourishing, and perfect for cool-weather meals.
- 3 cups chickpeas, cooked or canned (drained and rinsed)
- 3 cups pumpkin, peeled and cubed
- 1 cup yellow onion, diced
- 1 cup carrot, sliced
- 3 cups vegetable broth
- 1 cup diced tomatoes (canned)
- 2 tbsp olive oil
- 3 each garlic cloves, minced
- 2 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tsp ground coriander
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup plain Greek yogurt (or plant-based yogurt)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
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Instructions
Preheat oven to 400°F. Toss pumpkin cubes with 1 tablespoon olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet and roast until golden and tender.
⏱️ 20 minutes 🌡️ 400°FMeanwhile, in a skillet over medium heat, add remaining olive oil, onion, carrot, and rest of the garlic. Sauté until fragrant and softened.
⏱️ 5 minutes 🌡️ mediumTransfer sautéed vegetables, roasted pumpkin, chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, coriander, and chili flakes to a slow cooker. Stir, cover, and cook on low for 5 hours.
⏱️ 300 minutes 🌡️ low (slow cooker)Shortly before serving, mix yogurt with parsley, dill, lemon juice, and a pinch of salt in a small bowl.
⏱️ 2 minutesLadle stew into bowls and swirl in the garlic-herb yogurt. Garnish with extra herbs if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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