Chickpea, Pumpkin, and Sage Stew

September 27, 2014

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A one-dish pantry meal to usher you into fall.

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This hearty stew combines the convenience of a one-dish dinner and the ease of a pantry meal. More often than not, you'll find that a stocked pantry is the answer to a satisfying and healthful dinner when the refrigerator is bare.

More: Did you know that pantry items can also double as cleaning tools?

The bulk of this dinner comes down to canned chickpeas, canned pumpkin purée, a handful of quick-cooking pasta, and a quart of chicken broth tossed together in a pot; the rest, of course, involves simply simmering and seasoning with a few fresh ingredients. This stew is infinitely adaptable and can grow and vary according to your pantry. Swap chickpeas for another preferred bean, or pumpkin for canned squash. The dish will keep its autumnal comfort regardless of the modifications, and it will stay true to its promise for a quick meal as the weather turns cold.

Chickpea, Pumpkin, and Sage Stew

Serves 4

2 tablespoons olive oil, plus more for drizzling
1 medium carrot, chopped
1/2 medium yellow onion, chopped
1 small bunch sage leaves (6 to 8 leaves)
One 15-ounce can chickpeas
One 15-ounce can pure pumpkin purée
1 quart chicken broth, store-bought or homemade
1 1/2 cups ditalini, tubetti, or other small pasta like orzo

See the full recipe (and save and print it) here.

Photo by Caroline Wright

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See what other Food52 readers are saying.

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    Benjamin Crow
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


amys February 26, 2015
I also added something to kick up the flavor - salt and pepper, a sprinkling of nutmeg and about a tsp of Moroccan Seasoning. It was a thumbs up from all at the table.
Lisa October 19, 2014
Fresh or dried sage?
Baconator October 2, 2014
Good base but we made it last night and found it to be bland. I added s&p during the veggie sauté step but that didn't do much. Sprinkled in a healthy dose of garam masala at the end and that did the trick.
Benjamin C. September 30, 2014
I don't really like pumpkin (one of the only foods I don't care for) but this sounds good!