Chickpea, Pumpkin, and Sage Stew

September 18, 2014


Author Notes: A one-dish pantry meal to usher you into fall. 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.Caroline Wright

Serves: 4
Prep time: 5 min
Cook time: 15 min

Ingredients

  • 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)
  • 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
In This Recipe

Directions

  1. Heat oil in a medium saucepan over medium heat. Add carrot, onion, and sage and cook, stirring occasionally, until carrot and onion are crisp and tender and sage is beginning to brown, about 5 minutes.
  2. Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Add pasta and quickly simmer until pasta is al dente and soup has thickened, about 8 minutes. Divide soup among serving bowls and drizzle with oil before serving.

More Great Recipes:
Stew|Soup|American|Vegetable|Pumpkin|Carrot|Sage|Chickpea|One-Pot Wonders|Quick and Easy|Weeknight Cooking|Fall

Reviews (22) Questions (1)

22 Reviews

Heather A. November 12, 2018
I read the comments before trying this one and decided to doctor it up some. I'm glad I did. I added additional olive oil at the start, as well as two cloves of garlic, grated ginger, 1/2 tsp. turmeric, a bay leaf, a Parmesan rind, a bit of crushed red pepper, and I used homemade chicken stock, which always seems to make a difference. It was still a very mild soup, but definitely hearty. I also fried up some chopped fresh sage in brown butter to sprinkle over top, and that was what really made it.
 
madeleine November 17, 2015
Any suggestions about how I would make this into a slow cooker meal? Looking mostly for suggestions on the setting/temp and cook time...<br /><br />THANKS!!!
 
Maggie P. October 15, 2015
Any recommendations for a gluten free grain that can be used instead of the pasta?
 
Ayla October 27, 2015
I used quinoa--you have to cook it for 15 minutes longer; but it turned out delicious!
 
Peony January 30, 2015
Very bland as written, but easy enough to fix.
 
plainhomecook November 20, 2014
I agree with other commenters, this be terribly as written. I added curry powder, tumeric, cumin, and red pepper flakes, and it was quite good.
 
plainhomecook November 20, 2014
this *would be terribly bland*. Wow. Really not sure what happened there!
 
Betsy C. November 19, 2014
My family also thought the stew lacked flavor. Thanks for the suggestions; will try again with more seasoning.
 
Caitlin E. November 2, 2014
Unremittingly bland. So bland it was terrible. The only thing that helped me to eat it (and not waste the food) was hot sauce (Tabasco, Tapatio, etc.). A waste of time - even though, yes, it was fairly "quick 'n easy".
 
Jaws October 30, 2018
That's ok for me. Unfortunately I need bland even though I love spicy. My husband will be adding his hot sauce! 😉
 
Lydia October 14, 2014
I wish I had doctored this up the way many other reviewers had the foresight to do. As written it lacked flavor, but I can see where some tinkering would make it worth making again.
 
Agnes October 13, 2014
This was a very tasty recipe and a wonderful combination of fall. I will add some spices the next time but it was really flavorful already!
 
em-i-lis October 8, 2014
The color of this is spectacular! I just made fresh pumpkin puree today- know where the first bit of it is going!
 
Sarah October 8, 2014
Made this last night and it was delicious! Used veggie broth, tiny bow tie pasta (it's what we had available), and I swirled in a tablespoon of butter at the end instead of doing the olive oil. Used the suggestion below of serving with crusty bread and it was a hit!
 
Catherine October 4, 2014
This was amazing! Perfect serving size for a light yet hearty dinner. I used veggie broth instead to make it vegan and then added a pinch of cinnamon, nutmeg, & smoked paprika before it came to a boil. Serve with toasty bread and everyone is happy!
 
riki October 2, 2014
I also added sweet potato and cinnamon, and also ginger and white potatoes. 10 hrs later on low in the crockpot warmed the whole house for fall!
 
Taylor L. October 1, 2014
So easy and comforting! I subbed sweet potato for carrot and added a cinnamon stick, a sprinkling of chili flakes and a Parmesan rind. Delicious.
 
westisbest61 September 30, 2014
Anyway to figure out the nutritional content of a serving?
 
Anna K. September 30, 2014
Is pumpkin purée the same as canned pumpkin?<br />
 
Mike September 30, 2014
I'd say yes, but if you can make your own out of fresh pumpkin the difference is far superior.
 
plainhomecook September 30, 2014
I substituted a veggie stock so it would suit my vegetarian stepdaughter, but we all loved it.
 
Mike September 29, 2014
This is awesome. I added some chopped sirloin and changed the broth to beef based to make it extra hearty for a chilly, drizzly autumn day. A little baguette to go along with it and perfect.