Chickpea, Pumpkin, and Swiss Chard Stew Bursting with Flavor

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At the end of the day, a legume stew served alongside a few spoonfuls of rice always wins. Doesn't it?

So imagine a chickpea, pumpkin, and Swiss chard stew with bold flavors of cinnamon, lemon, and cloves.

A festive, delicious dish, rich in protein, and most importantly—easy to prepare.

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A bit about the Chickpea, Pumpkin, and Swiss Chard Stew

In the video I filmed, I used cooked, ready-to-use canned chickpeas.

The recipe below is the longer version, where I use dry chickpeas.

The reason: Wow! It's so much tastier!!

A bit more work, but the result is much more delicious.

And of course, you can make the stew with ready-made or frozen chickpeas, but my recommendation if you want to invest: make it from scratch.

The vegetables in the stew are a wonderful way to increase the volume of the dish without a significant caloric cost.

The base and source of the stew's amazing flavor is a relatively large variety of spices like: cumin seeds, cloves, cinnamon, and also preserved lemon.

None of the spices are mandatory, but if you skip them... well, it might be less tasty. It's up to you.

Baking soda is used to shorten the cooking time of the chickpeas. If you skip it, the cooking time will be significantly longer.

Nutritional Values

One serving out of 5, weighing approximately 250g, contains:

• 310 calories
• 13g protein
• 42g carbohydrates
• 10g fat

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Chickpea, Pumpkin, and Swiss Chard Stew

Prep Time 8 hours

Cook Time 1 hour

Servings 5 servings

Calories 310 kcal

Ingredients

• 1 cup chickpeas
• 1/2 tsp baking soda
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp sweet paprika
• 1/2 tsp cinnamon
• 2-3 cloves
• 1 tsp cumin seeds
• 1 sliced onion
• 2 sliced garlic cloves
• 2 tbsp preserved lemon
• 1/2 tsp salt
• 1 pumpkin, diced 500g
• 4-5 leaves Swiss chard leaves, chopped (without the white stem)
• 1/2 cup frozen broad beans (fava beans)
• 1/2 bunch chopped cilantro
• A squeeze of lemon juice

Preparation Instructions

The Night Before

1. Soak the chickpeas in water to cover for at least 8 hours.

After Soaking

1. Drain the chickpeas and transfer to a deep pot.

2. Add water to cover (about 2 cups) and add the baking soda to the pot.

3. Bring to a boil over high heat.

4. Lower the heat and simmer uncovered for exactly 30 minutes.

Preparing the Rest of the Stew

1. In a separate pot, heat oil and add the dry spices: cumin seeds, paprika, turmeric, cinnamon, cloves, salt, and sugar.

2. Toast the spices over low heat for a few seconds just until they bloom in the oil.

3. Add the chopped onion and continue to sauté until the onion becomes translucent.

4. Add the pumpkin cubes and sauté until the pumpkin is slightly seared.

5. Add the pumpkin, onion, and spices to the pot with the chickpeas.

6. Add the Swiss chard, broad beans, cilantro, and preserved lemon.

7. Mix well and cook with the pot covered for another half hour.

8. The stew is ready when the pumpkin and chickpeas are completely soft.

9. Serve with a squeeze of lemon on top and a bowl of steaming rice.

Recipe Video

Notes

If you want to use cooked or frozen chickpeas, simply add the chickpeas (without liquids) to the pot with the seared pumpkin. After a short sauté, add a cup of water, the Swiss chard, cilantro, and preserved lemon, and continue to cook with the pot covered for half an hour.