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Chickpea stew with pumpkin and green beans

Vegetables4 people275 calories
1/52/53/54/55/5 (15 votes)
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By Mayra Fernandez Joglar

Although we are already at home in spring, we are still enjoying stews like this chickpea stew with pumpkin and green beans.

Un vegan dish with legumes and vegetables, full of nutrients that will serve to complete your week menu.

It is also a recipe that you can take you to work because it is very easy to transport and to heat.

Chickpea stew with pumpkin and green beans

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A spoon dish to enjoy legumes and vegetables.

Chickpea stew with pumpkin and green beans
  • Mayra Fernandez Joglar
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 275
  • Rations: 4
  • Total time:

Ingredients

  • 150 g onion
  • 1 garlic clove
  • 45 g olive oil
  • 170 g of peeled tomato
  • 150 g pumpkin
  • 200 g round green beans
  • 500 g of vegetable broth
  • 400 g of cooked chickpeas
  • 1 tablespoon (dessert size) of La Vera paprika
  • 1/2 tablespoon (dessert size) turmeric
  • Sal Island
  • Pepper

Preparation

  1. We put the peeled tomato in the glass and crush it for 5 seconds, speed 5. We withdraw and reserve.

  2. Without washing the glass, add the onion and garlic, peeled and cut into large pieces. We bite them during 5 seconds, speed 5. We lower the pieces towards the blades.

  3. We pour the oil and poach during 10 minutes, 120º, speed 1.

  4. Next we add the reserved tomato, the paprika, the turmeric and season. We program 10 minutes, 100º, speed 1.

  5. We take the time to cut the pumpkin into medium cubes.

  6. After time, we add them to the glass along with the green beans and the hot vegetable broth. We program 15 minutes, 100º, spoon speed, left turn.

  7. Next, we add the cooked chickpeas, well rinsed and drained. We rectify the salt and pepper and continue cooking by programming 5 minutes, 100º, spoon speed, left turn.

  8. At the end of the time, we distribute the stew in bowls or deep plates and serve hot.

Do you want to know more about this chickpea stew with pumpkin and green beans?

The first thing you have to know is that this recipe is one that improves over time, so do not hesitate to do it in advance and let it sit for the flavors to settle.

As I mentioned before, it is an ideal vegan recipe because in addition to legumes and vegetables we have added turmeric to give it color and, incidentally, take advantage of its good qualities.

To make this recipe you can cook your own chickpeas or use chickpeas already cooked from the pot. If you use this latest version, remember to rinse them well until they no longer foam.

If you do not have Vegetable broth you can use 500 g of water with 1 tablespoon of homemade broth concentrate. It is an alternative that I use a lot and, the truth is that it works very well because it adds flavor to the dishes.

All the green beans I have used to make this recipe are the round ones, bobby type. They are softer and faster to cook than flat ones.

They can also be fresh or frozen. If you use this option, you don't even need to defrost them but try not to get too much ice so that the broth does not cool.

This dish can also be freeze, so if you have a portion left over, don't hesitate to put a label on it and freeze it. The shelf life in the freezer is up to 3 months.

More information - Green taboulé / Basic recipe: cook chickpeas with Thermomix / Basic recipe: Vegetable concentrated broth tablets

Adapt this recipe to your Thermomix model


Discover other recipes of: Healthy food, Vegetables

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  1.   M Carmen said
    ago 3 years

    Good night Mayra, this recipe is super healthy and with ingredients that we normally have at home
    But it can be done with the knife guard to leave it longer so that everything is super tender, right?

    Reply to M Carmen
    1.    Mayra Fernandez Joglar said
      ago 3 years

      Hello M Carmen:
      Yes, you can put the blade guard between step 3 and 4.
      For you to be super tender you have to take into account several things: water hardness, size of pieces and the type of green beans.
      I recommend that the chickpeas are already ready. In this recipe, all you have to do is add them at the end so that the flavors blend.
      Green beans, the round ones are better because they cook earlier and are more tender than the flat ones.
      The pumpkin cooks very quickly, so so that it does not fall apart, it is better to cut it into medium-large cubes. Otherwise they will fall apart and will remain camouflaged in the broth.

      Regards!

      Reply to Mayra Fernández Joglar