Pumpkin Stew with Lentils and Chickpeas

Pumpkin stew was not a dish I’m familiar with. To tell you the truth, this is the first time I've had pumpkin in a stew form, but it won’t be the last time! It was incredibly tasty and filling, so I will be making it several times this year.

When I asked mom if she knows any savory pumpkin recipe, she said her mom used to make a pumpkin stew with green lentils and chickpeas. Pumpkin in a stew? It didn’t sound like a must try recipe at first, but when I heard that it would be combined with green lentils, I was in. Mom wanted to make it herself, so I couldn’t wait to taste it the following day when a very tempting smell from the kitchen filled the home. It was like there was my granny in the kitchen! She was such a talented cook and her dishes always made me feel peaceful.

I loved this stew so much that I decided to try new savory recipes with pumpkin. And I made an amazing chicken and pumpkin recipe in oven, which is now one of our ultimate fall dinners.

Lentils and chickpeas go amazingly well with pumpkin and make the stew a heartwarming savory treat, just perfect for the last month of Fall! Another ingredient that must be added into it is a good amount of dried mint as it makes the stew even more appealing. You can either add it into the stew when cooking or right before serving. Also, you will love the sumac addition on the top. Sumac gives a very nice sour taste to the stew. Dried mint and the sour flavors inside the stew will make a great touch!

So this pumpkin stew is not only a scrumptious vegetarian dish but it is also a classic recipe reminding me of my grandma. When it’s getting cooler these days and closer to winter, I’m sure you will be satisfied with my grandma’s pumpkin stew!

Other Savory Pumpkin Recipes

• Pumpkin Hummus Recipe
• Lentil and Pumpkin Soup

Other Vegetarian Stew Recipes

• Lentil Stew Vegan
• Stewed Okra With Tomatoes

📖 Recipe

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Pumpkin Stew with Lentils and Chickpeas

By Zerrin & Yusuf

A flavorful and filling pumpkin stew with lentils and chickpeas.

Yields: 8

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PREP 15 minutes mins

COOK 30 minutes mins

TOTAL 45 minutes mins

INGREDIENTS

  

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• 2 tablespoon olive oil
• 1 onion chopped
• ½ teaspoon tomato paste
• 1 teaspoon pepper paste
• 500 g pumpkin cut into small cubes
• ½ cup green lentils washed and drained
• ½ cup boiled chickpeas
• 3 cloves garlic chopped
• 1 green pepper chopped
• 1 lemon
• A pinch of black Pepper
• Salt to taste
• 2 cups hot water
• 1 teaspoon dried mint for garnish
• ½ teaspoon sumac

INSTRUCTIONS

 

• Heat olive oil in a pot and sauté onion in it.
• Add tomato and pepper paste, stir.
• Toss in green lentils and boiled chickpeas, stir.
• Toss in pumpkin cubes, chopped pepper and garlic cloves. Stir for 2 minutes.
• Pour hot water into it, squeeze a lemon and season it.
• Cover and cook over medium low heat about 30 minutes until pumpkin cubes and lentils are done.
• Serve with a little dried mint and sumac on the top.

NUTRITION

Calories: 121kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 10mgPotassium: 432mgFiber: 6gSugar: 4gVitamin A: 5393IUVitamin C: 27mgCalcium: 37mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner

Cuisine Turkish

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