Spanish Pumpkin and Chickpea Stew - LAB SQUEEZED™

Spanish Pumpkin and Chickpea Stew


◗ 3 cups water (750 ml)

◗ 2 cloves of garlic

◗ 1/2 chopped onion

◗ 1/4 chopped green bell pepper

◗ 1/4 red bell pepper

◗ 1/2 chopped tomato

◗ 2 tbsp tomato paste

◗ 1 chopped medium potato

◗ 2 cups chopped raw pumpkin (230 g)

◗ 2 tsp sweet paprika

◗ 1/2 tsp ground ginger

◗ 1 tbsp extra virgin olive oil

◗ 15 oz cooked or canned chickpeas (425 g)

◗ Fresh parsley for garnish


  1. Pour the water in a large pot and bring it to a boil.
  2. Add the garlic, onion, red and bell peppers, tomato and tomato paste. Cook over medium-high heat for about 5 minutes.
  3. Place the soup in a blender and blend until smooth. Then pour it in the pot again.
  4. Add the potatoes and cook over medium-high heat for 10 minutes.
  5. Add the pumpkin and cook for 15 or 20 minutes more or until it’s soft. The time may vary depending on the type of pumpkin you’re using.
  6. Add the sweet paprika, the ginger and the oil and stir.
  7. Add the chickpeas and cook for another 5 minutes.
  8. Serve hot. You can added chopped fresh parsley for garnish (optional).


Thanks to Simpleveganblog for this perfect-winter recipe.