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Chickpea and Pumpkin Stew, Vegan

By Leticia Albert


5 Qt Saladmaster Titanium Pot


  • 250 g of diced pumpkin
  • 450 g cooked chickpeas (can be used as pot)
  • 1 medium potato, diced
  • 1 small diced sweet onion
  • 1/2 green bell pepper, diced
  • 1/4 red pepper diced
  • 1 ripe tomato cut into cubes
  • 2 cloves of rolled garlic
  • 2 tablespoons of tomato sauce
  • Paprika
  • Ginger powder
  • Extra olive oil
  • Fresh parsley
  • 750 ml of water
  • Salt
  • * All diced ingredients should be about the size of chickpeas, with the exception of potato and pumpkin which should be given nut size


  • Add water to the 5 Qt Saladmaster Titanium Pot and put to medium temperature
  • When it begins to boil, add the garlic, onion, green pepper, red pepper, fresh tomato and tomato concentrate
  • Keep at medium temperature 5 minutes
  • Remove everything from the pot to a suitable container and beat well until homogeneous broth
  • Add the well beaten broth back to the pot
  • Put on medium heat
  • Add chopped potatoes, cover and wait for intense clicking, lower to minimum and cook 5 minutes
  • Add chopped pumpkin, cover and wait for intense clicking, lower to minimum and cook between 15 and 20 minutes, until the pumpkin is well cooked (depends on the type of pumpkin)
  • Add the Paprika de la vera (2 tablespoons coffee), ginger powder (half a tablespoon coffee), a splash of olive oil and salt to taste
  • Remove all the ingredients well
  • Add cooked chickpeas, stir and cover pot over medium heat, when click intensely, lower to minimum and cook 5 minutes
  • Serve hot
  • Sprinkle with chopped fresh parsley


  • To Curry: Use half of water and half of coconut milk for the recipe, and add one or two tablespoons of curry powder at the same time as adding paprika and ginger (the amount of curry depends on how you like the intensity, you can add little by little and try