PUMPKIN CHICKPEA CURRY STEW

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 2 to 3 minutes, or until the onion begins to become translucent. Add in the garlic, pepper, and ginger and stir to combine. Cook for another 2 minutes, stirring gently.

Step 2

Then stir in the pumpkin puree, turmeric, salt, cumin, coriander, and pepper. Cook for 3 to 5 minutes, or until the mixture becomes fragrant. Add in the tomatoes and 2 cups of broth. Stir everything together, getting all the bits off the bottom of the pot, then add in the potatoes and chickpeas. Stir again, and if the potatoes and beans aren’t fully submerged in liquid, slowly add more broth until they’re covered.

Step 3

Bring to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25 to 30 minutes, or until the potatoes are fork tender.

Step 4

Once the potatoes are tender, remove the lid and stir in the peas, coconut milk, and spinach. Stir gently over the heat until the spinach wilts. Taste the stew, and add more salt and pepper as needed.

Step 5

Serve the stew over a scoop of cooked quinoa. Garnish with a dollop of yogurt and a wedge of lime for squeezing on the side.