Recipe: Gingery Chickpea Stew

Chic-peaz: delicious legume packed with protein, vitamins and minerals, and fiber.  Delicious in a variety of dishes from savory to sweet.

This recipe has been one of my favorites so far I’ve created with little inspiration other than having a leftover can of pumpkin puree.  I added it as an afterthought to a tomato based stew.  It added some creaminess with really no pumpkin flavor (FYI: pumpkin spice and actual pumpkin are not the same).

This is the perfect blend of spices, that can help calm inflammation (from your tough workouts) while adding a sweet and spicy flavor.  I really enjoyed this over some couscous with tofu and sweet potatoes for a complete protein packed meal.  This stew would also be perfect over cauliflower rice for a lower carb option and over a slice of yummy sourdough for a higher car, probiotic full option (yes sourdough bread is a source of probiotics.



  • 1 tsp olive oil
  • 1/2 large onion, diced
  • 1-2 cloves of garlic, minced
  • ~1 inch knob of ginger, minced (~1-2 tbsp to taste)
  • 1/8 tsp cumin
  • 1/8 tsp coriander
  • pinch of nutmeg
  • 1 can chickpeas
  • 1/2 can pumpkin puree
  • 1 can diced tomatoes
  • salt and pepper to taste


  1. In a deep saute pan (I used a wok), heat on med-high heat.  Add olive oil and onion to a heated pan.  Saute onion until translucent, then add garlic, ginger and all the spices.  Saute for 1-2 minutes.
  2. Next, add the diced tomatoes and pumpkin puree and bring to a light boil.  Next, add the chickpeas and lower to a medium-low heat.  Simmer for 10-15 minutes.
  3. Taste and then add salt and pepper to your liking.  Adjust spices as needed and simmer for 5-10 additional minutes.
  4. Enjoy over rice, quinoa or pasta or serve over crunchy bread.


Leave a Reply

Where do you stand with you relationship with food and your body?


Evaluate your relationship today! 

Let's get stronger together.

%d bloggers like this: