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🍽️ Creamy Pumpkin Spinach Stew with Chickpeas and Walnuts

302 kcal · 30 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin
• 1 small onion (30 g each)
• 1 garlic clove
• 3 tbsp olive oil
• 150 g spinach
• 250 g chickpeas (can; drained weight)
• 60 g walnut kernels
• salt
• pepper
• 1 pinch ginger powder
• 0.5 tsp cumin
• 200 ml vegetable broth

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the inside and the seeds.
4. 4. Cut the flesh into approx. 2 cm cubes.
5. 5. Peel the onion.
6. 6. Peel the garlic clove.
7. 7. Chop the onion very finely.
8. 8. Chop the garlic very finely.
9. 9. Heat oil in a frying pan.
10. 10. Sauté the onions and garlic over medium heat for 2 minutes.
11. 11. Add the pumpkin to the pan.
12. 12. Sauté the pumpkin for approx. 10 minutes.
13. 13. Pick through the spinach to remove any remaining stems.
14. 14. Wash the spinach.
15. 15. Let the spinach drain.
16. 16. Drain the chickpeas.
17. 17. Rinse the chickpeas with water.
18. 18. Let the chickpeas drain.
19. 19. Chop the walnuts coarsely.
20. 20. Season the pumpkin with salt.
21. 21. Season the pumpkin with pepper.
22. 22. Season the pumpkin with ginger.
23. 23. Season the pumpkin with cumin.
24. 24. Pour the broth over the pumpkin.
25. 25. Simmer the pumpkin covered over low heat for 10 minutes.
26. 26. Stir the spinach into the pumpkin.
27. 27. Let the spinach wilt.
28. 28. Add the chickpeas.
29. 29. Cook the mixture for a further 3 minutes.
30. 30. Season the dish to taste with salt and pepper.
31. 31. Sprinkle the dish with the chopped walnuts.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 302
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 20 g