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ethiopian

Duba Wat Spiced Pumpkin and Chickpea Stew

This simmered dish pairs pumpkin or butternut squash, peeled and 3/4-inch cubes with cooked chickpeas, drained, yellow onion, finely chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
96 g Carbohydrates
25 g Fat
23 g Fiber
Duba Wat Spiced Pumpkin and Chickpea Stew

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 296g pumpkin or butternut squash, peeled and 3/4-inch cubes 133 kcal
  • 152g cooked chickpeas, drained 249 kcal
  • 127g yellow onion, finely chopped 51 kcal
  • 7g garlic, minced 10 kcal
  • 5g ginger, minced 4 kcal
  • 20g olive oil 177 kcal
  • 6g berbere spice blend 18 kcal
  • 13g lemon juice 4 kcal
  • 2g salt 0 kcal
  • 169g water 0 kcal

Cooking instructions

  1. yellow onionolive oil
    Heat the oil in a small pot over medium heat. Add the onion and cook until golden and jammy, 8 to 10 minutes.
  2. garlicgingerberbere spice blend
    Add the garlic and ginger and cook 30 seconds. Stir in berbere and cook 30 seconds to bloom.
  3. pumpkin or butternut squashcooked chickpeassaltwater
    Add the pumpkin, chickpeas, salt, and water. Bring to a simmer, cover, and cook until the pumpkin is tender, 12 to 15 minutes.
  4. pumpkin or butternut squash
    Uncover and lightly mash a few pumpkin pieces against the side of the pot to thicken. Simmer 3 to 5 minutes until saucy.
  5. lemon juicesalt
    Stir in lemon juice, taste for salt, and serve hot.
Duba Wat Spiced Pumpkin and Chickpea Stew, alternate view

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