This slow cooker spicy chickpea and pumpkin stew is a hearty and flavorful vegan meal that's perfect for cooler weather.
Combining tender chickpeas, sweet pumpkin, and a blend of warming spices, this stew is both nutritious and filling.
The slow cooker does all the work, making it an easy recipe for busy weeknights or lazy weekends.
Why You’ll Love This Recipe
- Slow cooking allows the flavors of the spices and ingredients to meld beautifully, creating a rich and aromatic stew.
- Using canned chickpeas saves prep time while still delivering plenty of protein and texture.
- Pumpkin adds natural sweetness and a creamy texture that complements the spices perfectly.
Slow Cooker Spicy Chickpea and Pumpkin Stew
A comforting vegan stew made in the slow cooker with chickpeas, pumpkin, and warming spices, perfect for chilly autumn nights.
- Prep time
- 15 minutes
- Cook time
- 6 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 inch piece ginger, minced
- 1 tablespoon tomato paste
- 1 15-ounce (425 g) can chickpeas, drained and rinsed
- 3 cups (450 g) peeled and cubed pumpkin or butternut squash
- 1 14-ounce (400 g) can diced tomatoes
- 2 cups (480 ml) vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the base Heat olive oil in a skillet over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in minced garlic and ginger and cook for another minute until fragrant.
- Combine ingredients in slow cooker Transfer the onion, garlic, and ginger mixture to the slow cooker. Add tomato paste, chickpeas, cubed pumpkin, diced tomatoes, vegetable broth, cumin, coriander, smoked paprika, cayenne, and cinnamon. Stir well to combine and season with salt and pepper.
- Cook the stew Cover and cook on low for 6 hours or until the pumpkin is tender and the flavors have melded.
- Finish and serve Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh cilantro.
Helpful Tips
- For a creamier texture, stir in 1/2 cup (120 ml) coconut milk about 30 minutes before the end of cooking.
- Adjust the cayenne pepper quantity based on your preferred spice level.
- Use canned pumpkin puree for a quicker meal, but reduce the broth to 1 cup (240 ml) if using puree.
Storage and Make-Ahead
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave until steaming hot (at least 165°F or 74°C internally).
This stew can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh chickpeas instead of canned?
Yes, but cook dried chickpeas fully before adding them to the slow cooker, as they take longer to soften.
What cuts of pumpkin are best for this stew?
Firm-fleshed pumpkins or butternut squash work well as they hold their shape during slow cooking.
Is this stew gluten-free?
Yes, all the ingredients are naturally gluten-free, but always check the labels of canned goods to ensure no gluten-containing additives.
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