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North African chickpea and pumpkin stew *Mighty Meals exclusives*

3 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 8

3 serves of vegetables per serve

Diet and Allergies:

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Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 8

3 serves of vegetables per serve

Diet and Allergies:

, ,


1 tbsp olive oil
1 large onion, roughly chopped
½ bunch fresh coriander
2 garlic cloves, finely chopped
1 tbs sweet paprika
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
2 tbsp no added salt tomato paste
6 cups reduced-salt vegetable stock liquid*
2 400g tins chickpeas, rinsed and drained
800g butternut pumpkin, peeled and cut into 3cm pieces
1 cup dried red split lentils
⅔ cup reduced fat natural yoghurt


Step 1

Heat the oil in a large stock pot over medium heat. Cook the onions for 5 minutes, stirring, until starting to soften.

Step 2

Finely chop the coriander, keeping the stems and leaves separate. Add the coriander stems, garlic, spices and tomato paste and cook, stirring, for 2 minutes or until fragrant.

Step 3

Add the stock and bring to a boil. Reduce the heat to medium-high and add the chickpeas and pumpkin. Simmer, partially covered, for 20 minutes.

Step 4

Add the lentils and cook for a further 15-20 minutes or lentils are tender. If the sauce is too thick, add a splash of water.

Step 5

Stir through two-thirds of the coriander leaves and season with pepper. Divide among bowls. Put a dollop of yoghurt in each bowl and swirl through the stew. Sprinkle with the remaining coriander.

*Gluten free when using gluten free stock.

Ingredient swaps 

  • If you don’t have chickpeas try cannellini beans.
  • If you don’t have dried red split lentils you can use dried barley.  You will need to simmer for a little longer for the barley to become tender.
  • You can use sweet potato if you don’t have pumpkin.

Budget tip 

  • Stock cubes or powder can be used instead of liquid stock to save money.

Reduce waste 

  • To refrigerate: Store stew in a reusable container for up to 4 days.
  • To freeze: Store stew, as above, for up to 3 months.  Thaw at room temperature and reheat in the microwave until hot to serve.

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