Pumpkin Peanut Stew with Chickpeas

serve with a homemade protein chapati

a bowl of peanut stew with pumpkin and chickpeas seen from above, with a jar of peanut butter next to it
Goal muscle_building
Total time 35 mins
Difficulty Easy
Nutritional value (per portion)
kcal 469
Protein 27 g
Fat 16 g
CARBOHYDRATES 48 g
Ingredients …

4 Persons

You will need

1.
For the stew:
1 onion
1 chili
500 g hokkaido or butternut squash
1 clove garlic
3 cm fresh ginger
1 tbsp oats
0.5 tsp coriander seeds
0.5 tsp cinnamon, ground
0.5 tsp allspice, ground
265 g chickpeas, cooked (or canned)
600 ml vegetable stock
700 g spinach
60 ml orange juice
3 tbsp lemon juice
1 tsp soy sauce
1 tsp salt

2.
For the chapati:
160 g whole-grain flour
40 g e118
35 ml coconut oil (melted)
120 ml boiling water
1 tsp garlic powder
1 pinch salt
optional toppings fresh cilantro (coriander leaves), diced chili, roasted peanuts

Pumpkin Peanut Stew with Chickpeas

serve with a homemade protein chapati

By: Anne-Sophie Hoffman
Life without peanut butter? Sure, it’s possible, but why? Everyone knows about PB&J, but there’s so much more to this kitchen talent than sandwiches and satays. Today, it shines in a peanut stew with seasonal fall vegetables. And just to make sure you can sop up all the last drops of your peanut stew, we’ve thrown in a recipe for a homemade protein chapati on the side.

Preparation

  • Ingredients:
    1  onion, 1  chili
    Chop the onion. Slice the chili into thin rings.
  • Ingredients:
    500 g Butternuss-Kürbis
    Scoop the seeds out of the pumpkin and cut into bite-sized pieces.
  • Ingredients:
    1 clove garlic, 3 cm ginger
    Dice the ginger and garlic.
  • Ingredients:
    1 tsp Coconut oil
    Warm the coconut oil in a pan over medium-high heat. Add the chopped vegetables.
  • Ingredients:
    1 tbsp oats
    Add the oats.
  • Ingredients:
    0.5 tsp coriander seeds, 0.5 tsp cinnamon, 0.5 tsp allspice
    Gently crack open the coriander seeds. Add these and the other spices to the pan. Stir well.
  • Ingredients:
    1 tbsp Peanut Butter
    Now add the peanut butter to the pan.
  • Ingredients:
    600 ml vegetable stock, 265 g chickpeas
    Add the vegetable stock and chickpeas to the pan. Bring to a boil, then lower the heat to a simmer. Simmer for about 15 minutes.
  • Ingredients:
    160 g whole-grain flour, 40 g e118, 35 ml Coconut oil, 120 ml freshly boiled water, 1 tsp garlic powder, 1 pinch salt
    Meanwhile, make the chapatis: Mix the flour and Vegan Protein in a large bowl. Add the oil and the hot water. Stir with a spoon until the dough is cool enough to work with your hands. Knead in the garlic powder and salt.
  • Knead the dough for about 5 minutes to make sure it is smooth and soft.
  • Divide the dough into ping-pong-ball-sized pieces.
  • Eine beschichtete Pfanne erwärmen. Preheat a non-stick pan on medium heat.
  • Dust your working surface with flour. Roll out the dough balls. They should end up about 2mm thick and about 15cm wide.
  • Place one chapati in the preheated pan. Cook for about 20 seconds, then flip. Let the dough cook fully on the other side, then flip it over again. Now take the chapati out and set it aside.
  • Repeat for each of the pieces of dough.
  • Ingredients:
    60 ml orange juice, 3 tbsp lemon juice, 700 g spinach
    Now add the orange juice, lemon juice, and spinach to the pot of stew. Simmer for 3-4 more minutes.
  • Ingredients:
    1 tsp soy sauce,  tsp
    Season the peanut stew with soy sauce and salt. Serve with your homemade chapatis on the side.
  • Top your stew with fresh coriander, chili, and roasted peanuts to taste.
  • Enjoy!
Our tip Pumpkin Peanut Stew with Chickpeas

Our Tip: What kind of pumpkin to use in your peanut stew

When the temperatures start to drop, stews are a life-saver. Warming and packed with balanced ingredients, they warm you from the inside out, while pumping you full of the power you need. Not sure what kind of pumpkin to take? Here in Germany, we love a good Hokkaido - also sometimes seen as red kuri squash or sunshine squash. These sweet, small- to medium-sized pumpkins are not only a happy orange color; they taste sweet and nutty and are a breeze to prepare. Because the skin is edible, you don't need to peel them - just give them a good wash and you're good to go! If you can't find a sunshine squash, try a butternut (peeled).
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