December 27, 2009

Soup of the Week: Pumpkin & Chickpea

Ok, well it's not really a soup, it's a stew. But almost the same thing, right?
This stew is quick, delicious, so filling and soothing, & perfect for the chilly week ahead. And of course, it is crazy nutritious- low in saturated fat and a great source of protein, dietary fiber and vitamins A, B6, C & E. The recipe below makes about 4 servings but I suggest doubling since it tastes even better the next day!

Pumpkin Chickpea Stew
1 tbsp vegetable oil
1/2 cup chopped carrots (2 small or 1 large)
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
3/4 tsp ground coriander
1/2 tsp ground cinammon
1/2 tsp salt
1/2 cup cubed zucchini
1/2 cup cubed yellow squash
1 cup water or vegetable stock
1 can (14.5 oz) chopped tomatoes, juices included
1 can (14.5 oz) chickpeas, rinsed
1/2 cup pumpkin puree
1/4 cup raisins
1-2 tbsp chopped fresh cilantro (garnish)

Heat the vegetable oil in a large pot. Add the carrots, onion, garlic & spices. Saute for 5 minutes until the onions soften. Add the zucchini & squash and continue to saute for another 5 minutes. Add the rest of the ingredients except the cilantro, stir to combine, and bring to a boil. Once boiling, cover & simmer for 10 minutes. Served topped with a sprinkle of chopped cilantro.
I enjoy eating it on its own or with a nice hunk of toasted gluten free bread.

1 comment :

  1. Cannot wait to make it this week! Thx Erica Miss America.