5 from 6 votes
Vegan Pumpkin stew with lentil & chickpeas
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Its an amazing one-pot Vegetarian dish. Lentils and chickpeas go amazingly well with pumpkin. Its an easy, subtly seasoned, wholesome, Protein Rich, loaded with goodness of veggies & delicious recipe.

Course: Main Course
Cuisine: Indian
Keyword: chickpea, lentil, main course, protein rich
Servings: 2
Calories: 270 kcal
Author: Nisha Sharma
Ingrediants for Stew
  • 1 Cup Brown Lentil (Rinsed & soaked)
  • 1/2 Cup Red Lentil (Rinsed & soaked)
  • 1/2 Cup Chickpeas soaked & boiled
  • 1/2 Cup Pumpkin diced
  • 1/4 Cup Cauliflower boiled
  • 1 Large onion peeled and sliced
  • 2 Medium size fresh tomatoes chopped
  • 1 Carrot peeled & diced
  • 2 Garlic cloves & ginger chooped or crushed
  • 4 Fresh chillies chopped
  • Cilantro, basil leaves & celery
Spicesand othe ingrediants for Stew
  • 1 Tbsp Olive oil
  • 4 Cups Vegetable stock
  • 1 Bay leaf
  • 1/2 Tsp Turmeric powder
  • 1/4 Tsp Black pepper
  • 1 Tsp Rock salt (According to taste)
  • 2 Tsp Lemon juice
  • 1 Tsp Coriander powder
  • 1 Tsp Garam masala
  • 1 Tsp Roasted Cumin powder
  1. Combine lentils, chickpeas, pumpkin, cauliflower, carrot & salt. Add vegetable stock or water and bring to boil on medium heat. 

  2. I have shallow fried(in just 3-4 drops of oil) or roasted few pieces of pumpkin and cauliflower separately too with salt. And later added that in boiling stew that makes a lot of difference in taste. You can simply just put all in one pot and cook too.

  3. Heat olive oil in a container. Add bay leaf, chopped onion till golden brown.

  4. Add crushed garlic & ginger paste. Add chopped tomatoes and cook till they become soft.

  5. Add turmeric powder, coriander powder. Add boiled lentil & veggies mix. Cover & cook for 8-10 more minutes., all flavours can blend properly. 

  6. Add garam masala, Roasted cumin powder, lemon juice and cilantro at last. Garnish with basil & coriander leaves.

Recipe Notes