Gluten-Free Hearty Pumpkin Stew
Warm up with this *Gluten-Free Hearty Pumpkin Stew*, a soul-soothing recipe brimming with autumnal flavors and nourishing ingredients. Perfect for cozy nights, this stew combines silky pumpkin purée, tender carrots, potatoes, and quinoa with aromatic hints of garlic, ginger, and warm spices like cinnamon, cumin, and coriander. Protein-packed chickpeas and vibrant vegetables come together in a savory vegetable broth, creating a filling one-pot meal that’s both wholesome and satisfying. Ready in just an hour, this gluten-free recipe is perfect for meal prep and can easily be made vegan by ensuring your broth is plant-based. Topped with fresh parsley, it’s as beautiful as it is delicious. Try this hearty, flavor-packed stew for a comforting bowl of goodness that will keep you coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 cups Pumpkin puree
- 2 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1 medium Red bell pepper, diced
- 1 large Potato, cubed
- 1 can (14.5 ounces) Diced tomatoes
- 4 cups Vegetable broth
- 0.5 cup Quinoa, rinsed
- 1 can (15 ounces) Canned chickpeas, drained and rinsed
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Mix in the pumpkin puree, sliced carrots, celery, and diced red bell pepper.
Add the cubed potato and canned diced tomatoes with their juices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Stir in the quinoa, canned chickpeas, ground cumin, coriander, cinnamon, salt, and black pepper.
Reduce heat to a simmer and cover the pot. Let it cook for about 25 minutes, stirring occasionally, until the quinoa is tender and the vegetables are soft.
Adjust the seasoning with more salt and pepper if necessary.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6610 mg | 287% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 74.9 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 904 mg | 70% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 7365 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
