Guys! You gotta try this creamy and flavorful Vegan Pumpkin Chickpea stew packed with all the good stuff. Bookmark this blog post to save for later!
As a plant-based eater, I love to eat plant-based protein such as tofu, tempe, whole grains, beans, legumes, nuts, seeds, and leafy greens, and broccoli! Yes, broccoli is a great source of plant protein.
The one question I often get when sharing that I mostly eat a plant-based diet, is “Where do you get your protein?” It seems that meat equals protein is a doctrine planted in our minds from a long time ago. But with so many science backed data we now know that plant protein are as good or perhaps even better than animal protein.
Surprisingly, I’m never worried about getting enough protein and I seldom use protein powder. As long as you’re eating a good amount of dark leafy greens, beans, and other plant protein you’re absolutely fine. In fact, all fruits and vegetables contain protein. Plants have a lower percentage of protein per 100 gram than meat, however, the ratio of essential amino acids determines whether the protein is fully absorbable. The good news is, that plant protein has a much better amino acid ratio. Nature has given us everything we need to survive and thrive.
Let’s make this delicious, creamy and comforting stew together!
Vegan Pumpkin Chickpea Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 5–7 Indonesian shallots, finely chopped / 1 large yellow onion
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon (smoked) paprika powder
- 1 teaspoon ground coriander
- ½ teaspoon chili flakes
- half can / 200 gr chopped tomatoes
- 1 can / 400 gram of cooked chickpeas
- 500 gram pumpkin, chopped into small pieces
- 300 ml coconut milk
- 1 tablespoon tahini
- 1 tablespoon coconut sugar/maple syrup
- 2 handful of fresh kale, stems removed and rinsed
- 2 tablespoon lime juice
- 3 tablespoon coconut aminos or soy sauce
Method
- Heat a large wok pan over medium-high heat. Add oil and glaze shallots until translucent and fragrant. Add the garlic, spices, pepper, chili flakes, and tomatoes and stir fry until well combined.
- Add chickpeas, pumpkin, tahini, and sweetener of choice.
- Add coconut milk and stir, and simmer over a medium-low heat for 5 minutes, adding a little bit of water if sticks to the pan and stirring regularly.
- Add fresh kale, lime juice, and soy sauce, simmer for 5 minutes until creamy and soft. Add more salt or pepper according to taste.
- Eat over warm rice and top with fresh coriander and chili sauce! Enjoy!
