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Roasted Pumpkin and Chickpea Stew with Herb Couscous
Roasted Pumpkin and Chickpea Stew with Herb Couscous

Roasted Pumpkin and Chickpea Stew with Herb Couscous
A hearty and warming stew featuring seasonal pumpkin and protein-rich chickpeas, served with aromatic herb-infused couscous.
Roasted Pumpkin and Chickpea Stew with Herb Couscous

This meal provides a balanced intake of carbohydrates, proteins, and vegetables, essential for recovery and energy replenishment after a day of cycling.

Ingredients:
1
Servings
  • 500
    g
     pumpkin
  • 200
    g
     chickpea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 50
    g
     tomato paste
  • 500
    ml
     vegetable broth
  • 150
    g
     couscous
  • 50
    g
     herbs
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     pepper
Preparation Time: 45 minutes
Roasted Pumpkin and Chickpea Stew with Herb Couscous
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the pumpkin. Toss with olive oil, salt, and pepper. Roast for 25 minutes until tender.
  3. In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  4. Stir in cumin and coriander, cook for another minute.
  5. Add tomato paste and cook for another minute.
  6. Add chickpeas and vegetable broth. Simmer for 15 minutes.
  7. Prepare couscous according to package instructions. Stir in chopped herbs.
  8. Add roasted pumpkin to the stew. Adjust seasoning with salt and pepper.
  9. Serve the stew over a bed of herb couscous.
Nutrition Per Serving 1200 g Per 100g
Energy 617 kcal 51 kcal
Protein 20 g 1.7 g
Fibre 16 g 1.3 g
Salt 2 g 0.2 g
Sugar 12 g 1.0 g
Carbohydrates 95 g 7.9 g
Fat 18 g 1.5 g
  • 500
    g
     pumpkin
  • 200
    g
     chickpea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 50
    g
     tomato paste
  • 500
    ml
     vegetable broth
  • 150
    g
     couscous
  • 50
    g
     herbs
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the pumpkin. Toss with olive oil, salt, and pepper. Roast for 25 minutes until tender.

In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Stir in cumin and coriander, cook for another minute.

Add tomato paste and cook for another minute.

Add chickpeas and vegetable broth. Simmer for 15 minutes.

Prepare couscous according to package instructions. Stir in chopped herbs.

Add roasted pumpkin to the stew. Adjust seasoning with salt and pepper.

Serve the stew over a bed of herb couscous.

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