Caribbean Pumpkin and Chickpea Stew with Spiced Dumplings
A hearty Caribbean-inspired stew featuring seasonal pumpkin and protein-rich chickpeas, simmered with warm island spices and served alongside spiced dumplings for a comforting weeknight meal.
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Overview
This Caribbean-inspired pumpkin and chickpea stew is a comforting and nutritious dish that brings warmth and spice to your table. The stew combines tender chunks of seasonal pumpkin with protein-rich chickpeas, all simmered in a flavorful broth infused with traditional Caribbean spices. Served with aromatic spiced dumplings, this meal is perfect for cozy weeknights or as a satisfying vegetarian dinner.
Why you’ll love it
The stew is rich in texture and flavor, with the sweetness of pumpkin balancing the earthy chickpeas and warm spices like allspice and thyme. The spiced dumplings add a delightful bite and soak up the savory broth, making every mouthful satisfying. It's a nutritious, plant-based meal that warms the soul and can easily be adapted for meal prep.
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Ingredient notes
Use a firm pumpkin variety such as sugar pumpkin or kabocha for the best texture. Canned chickpeas are a convenient option, but you can also use dried chickpeas soaked overnight and cooked beforehand. Fresh thyme and allspice are key aromatics that give this stew its distinctive Caribbean flavor. The dumplings are lightly spiced with nutmeg and cinnamon, adding a cozy depth to the dish.
Serving & storage
Serve the stew hot with the spiced dumplings on the side or floating on top. Garnish with fresh herbs if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. Dumplings are best eaten fresh but can be refrigerated and lightly steamed or microwaved to refresh.
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Chef tips
- For a milder stew, omit the scotch bonnet chili or reduce the amount.
- If you prefer thicker stew, simmer uncovered longer until desired consistency.
- The dumplings can also be cooked by steaming if preferred.
- This stew freezes well without dumplings; prepare fresh dumplings when reheating.
Ingredients
- 500 g (1 lb) pumpkin, peeled and diced into 2 cm cubespumpkin
- 400 g (14 oz) canned chickpeas, drained and rinsedchickpeas
- 2 tbsp vegetable oilvegetable oil
- 1 large onion, finely choppedonion
- 3 garlic cloves, mincedgarlic
- 1 tsp fresh thyme leaves or 1/2 tsp dried thymethyme
- 1 tsp ground allspiceground allspice
- 1/2 tsp ground cinnamonground cinnamon
- 1 medium scotch bonnet chili, finely chopped (optional, to taste)scotch bonnet chili
- 800 ml (3 1/3 cups) vegetable stockvegetable stock
- 400 g (14 oz) canned chopped tomatoescanned chopped tomatoes
- Salt and freshly ground black pepper, to tastesalt and pepper
- 150 g (1 1/4 cups) all-purpose flourall-purpose flour
- 1 tsp baking powderbaking powder
- 1/2 tsp ground nutmegground nutmeg
- 1/2 tsp ground cinnamonground cinnamon (for dumplings)
- 125 ml (1/2 cup) waterwater (for dumplings)
- Pinch of saltsalt (for dumplings)
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Equipment
- large saucepan or Dutch oven
- wooden spoon
- mixing bowl
- measuring spoons and cups
- knife and chopping board
- medium pot with lid (for dumplings)
Nutrition per serving
- Calories380
- Protein15 g
- Carbs60 g
- Fat7 g
Step-by-step
Step 1
Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven over medium heat.Step 2
Add the chopped onion and sauté until soft and translucent, about 5 minutes.Step 3
Stir in the minced garlic, thyme leaves, ground allspice, ground cinnamon, and chopped scotch bonnet chili (if using). Cook for 1 minute until fragrant.Step 4
Add the diced pumpkin, drained chickpeas, canned chopped tomatoes, and vegetable stock to the pot. Stir to combine.Step 5
Bring the stew to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the pumpkin is tender and stew has thickened slightly.Step 6
Season the stew with salt and freshly ground black pepper to taste. Keep warm on low heat while you prepare the dumplings.Step 7
In a mixing bowl, combine the flour, baking powder, ground nutmeg, ground cinnamon, and a pinch of salt for the dumplings.Step 8
Gradually add water to the dry ingredients, mixing until a soft dough forms. It should be slightly sticky but hold together.Step 9
Bring a medium pot of salted water to a gentle boil. Using wet hands, shape the dough into small balls about 3 cm in diameter.Step 10
Carefully drop the dumplings into the boiling water. Cover the pot and cook for 10 minutes until dumplings are puffed up and cooked through. Avoid lifting the lid during cooking.Step 11
Use a slotted spoon to remove the dumplings. Serve the stew hot with spiced dumplings on the side or floating on top.
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