Spiced Pumpkin and Chickpea Stew

A hearty and flavorful pure vegetarian stew that excludes garlic, onion, chicken, and eggs. This dish combines pumpkin and chickpeas with warm spices for a comforting meal.

Steps

1. Heat olive oil in a pot over medium heat. 2. Add cumin seeds and let them sizzle for a few seconds. 3. Add diced carrot and sauté for 3 minutes. 4. Add diced pumpkin and chopped tomato, stirring well. 5. Sprinkle turmeric, coriander, and cinnamon powder; mix to coat the vegetables. 6. Pour in water and bring to a boil. 7. Reduce heat, cover, and simmer for 15 minutes until pumpkin is tender. 8. Add chickpeas and salt; cook uncovered for another 5 minutes to thicken the stew. 9. Garnish with fresh coriander leaves and serve warm.

200g pumpkin, peeled and diced 100g canned chickpeas, drained 1 small carrot, diced 1 small tomato, chopped 1/2 tsp turmeric powder 1/2 tsp cumin seeds 1/2 tsp coriander powder 1/4 tsp cinnamon powder 1 tbsp olive oil Salt to taste Fresh coriander leaves for garnish 200 ml water