Moroccan Pumpkin And Chickpea Stew

Name: Moroccan Pumpkin And Chickpea Stew
Ingredients: 1/4 cup low-sodium vegetable stock; 1/2 cup canned pumpkin or butternut squash purée; 1/2 cup canned chickpeas, rinsed and drained; 1/4 cup fresh spinach leaves, washed and patted dry; 1 teaspoon honey; 1/8 teaspoon ground cumin; 1/8 teaspoon ground coriander; 1/8 teaspoon ground cinnamon; 1/8 teaspoon kosher salt; toasted country bread, for serving

Dina Cheney|Sept. 11, 2015 2:14 pm EST

4 (1 ratings)

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This vegetarian recipe is full of flavor and can even be made vegan by using agave nectar instead of honey. The best part of the stew is the chickpeas, which are packed with healthy protein, fiber, vitamins, and minerals.

Servings

1

Ingredients

1/4 cup low-sodium vegetable stock
1/2 cup canned pumpkin or butternut squash purée
1/2 cup canned chickpeas, rinsed and drained
1/4 cup fresh spinach leaves, washed and patted dry
1 teaspoon honey
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
toasted country bread, for serving

Directions

Combine the stock, pumpkin or squash, chickpeas, spinach, honey, cumin, coriander, cinnamon, and salt in a small bowl, then pour into a 16-oz. mug.
Cover and microwave until hot and the spinach is cooked through, two to three minutes. Serve with the bread.