How to Make Pumpkin and Chickpea Stew

• 1 tablespoon olive oil, plus more to serve
• 1 medium onion, diced
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth or water
• 2 bay leaves
• 1 pound pumpkin, acorn squash, or butternut squash, peeled and diced into 1-inch cubes
• 1 can chickpeas, drained
• ¼ cup pepitas (pumpkin seeds)

1. 1

   In a large Dutch oven over medium-high heat, heat the olive oil until just shimmering.

2. 2

   Add the onion, carrots, and bell pepper and sauté until the onion is translucent and the veggies are tender, about 8 minutes.

3. 3

   Add the garlic, salt, pepper, cumin, and coriander, and stir to combine.

4. 4

   Sauté until garlic is fragrant, about 1 minute.

5. 5

   Add the vegetable broth, bay leaves, and pumpkin.

6. 6

   Cover and bring to a simmer.

7. 7

   Continue simmering until the pumpkin is tender, about 20 minutes.

8. 8

   Add the chickpeas and simmer for 5 more minutes.

9. 9

   Taste and adjust the seasoning.

10. 10

    To serve, ladle the stew into bowls, drizzle with olive oil, and top with pepitas.

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