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Moroccan Pumpkin and Chickpea Stew

Moroccan pumpkin and chickpea stew with cubed squash simmered until tender in a fragrant spiced broth. Finished with preserved lemon for bright, tangy flavor and served with cilantro and a harissa dollop.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Moroccan
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin and stew base
  • 3 cup pumpkin or butternut squash
  • 2 can (15 oz) chickpeas, drained
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 3 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp honey
Moroccan spices and finishing
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cayenne
  • 0.5 tsp preserved lemon Use preserved lemon or use lemon juice as directed.
  • 2 tbsp lemon juice Use preserved lemon OR lemon juice.
  • fresh cilantro For serving.
  • harissa For serving.
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil over medium heat and sauté the onion for 5 minutes, stirring, until softened and lightly translucent.
  2. Add the garlic plus the cumin, coriander, turmeric, cinnamon, ginger, and cayenne, then cook for 2 minutes while stirring so the spices darken slightly and smell fragrant.
Simmer the stew
  1. Add the pumpkin, chickpeas, diced tomatoes, vegetable broth, and honey, stirring to combine into an evenly colored stew.
  2. Bring to a boil, then reduce heat and simmer for 25 minutes until the pumpkin is tender and breaks easily with a spoon.
Finish and serve
  1. Stir in the preserved lemon (or lemon juice), then season with salt and pepper to taste.
  2. Serve the stew topped with fresh cilantro and a dollop of harissa.

Notes

For best flavor, keep the simmer steady (small bubbles) so the pumpkin stays intact while it softens. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stove. Freezing is yes—cool completely, freeze up to 3 months, and thaw overnight in the fridge. For a lighter option, replace the olive oil with 1 tbsp olive oil and add 1/2 cup extra vegetable broth.