Spiced Chickpea and Pumpkin Stew with Dates
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Ingredients
- 400 g chickpeas, drained and rinsed
- 500 g pumpkin, peeled and cut into chunks
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 8 medjool dates, pitted
- 400 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 370 kcal
- Protein
- 10 g
- Carbohydrate
- 59 g
- of which sugars
- 38.4 g
- Fat
- 9.7 g
- of which saturates
- 1.4 g
- Fibre
- 10.8 g
- Salt
- 1.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the onion for 5 minutes until soft, then stir in the garlic, ground cinnamon and ground ginger and cook for 1 minute.
- 2
Add the pumpkin and vegetable stock, cover and simmer for 15 minutes, until nearly tender.
- 3
Stir in the chickpeas and dates and simmer uncovered for a further 8-10 minutes, until the pumpkin is tender and the sauce has thickened.
- 4
Check the seasoning and serve hot.
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