Chickpea stew with pumpkin

Potaje de garbanzos con calabaza
This chickpea stew with pumpkin is perfect for a family lunch, a healthy, balanced and delicious spoon dish.


500g dried chickpeas

1 onion

4 cloves of garlic

1/2 red pepper

400g pumpkin

2 tomatoes

1 teaspoon hot paprika

Extra virgin olive oil


Ground black pepper

1/2 teaspoon cumin


We soak the chickpeas the day before, changing the water two or three times.

We cut the pumpkin into medium cubes and clean.

Peel onion, tomatoes and garlic, chop finely.

We add olive oil to our Selecta quick cooker and cover the bottom, heat.

Add the garlic, chopped red pepper and onion, sauté until soft.

Once ready, add the tomato and let it release the water and consume.

We add the well-rinsed chickpeas, cover with water.

Season with salt and pepper, add the paprika and cumin and stir.

We cover our pot and once the valve rises we leave it for 20 minutes.

After time, we wait for the steam to escape before opening and adding the chopped pumpkin.

Let it cook for 15 minutes or until tender. We decorate with fresh chopped parsley and serve.

Photographs and recipe by Raquel .

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