🥘
Hearty Pumpkin & Cranberry Barley Stew with Nutty Chickpeas
Warm up with a Hearty Pumpkin & Cranberry Barley Stew, packed with nutty chickpeas and vibrant veggies. Perfect for cozy nights. Try it today!
As the leaves turn and temperatures drop, there's nothing quite like a bowl of hearty stew to warm your soul. Our Hearty Pumpkin & Cranberry Barley Stew with Nutty Chickpeas is a comforting blend of seasonal ingredients that not only satisfy your taste buds but also nourish your body. Packed with fiber-rich barley, protein-packed chickpeas, and the antioxidant power of cranberries and pumpkin, this stew is a nutritional powerhouse.
This unique combination of flavors offers a delightful twist from traditional soups and stews. The natural sweetness of pumpkin and cranberries is beautifully balanced by the nutty crunch of roasted chickpeas, providing an exciting texture to each bite. The addition of warming spices like cinnamon and nutmeg enhances the overall cozy feeling, making this stew a perfect companion for chilly evenings.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Servings
6
Calories
450 kcal
per serving
Cuisine
Mediterranean
Warm up with a Hearty Pumpkin & Cranberry Barley Stew, packed with nutty chickpeas and vibrant veggies. Perfect for cozy nights. Try it today!
Ingredients
- • pumpkin (peeled and cubed): 2 cups
- • dried cranberries: 1/2 cup
- • barley: 1 cup
- • canned chickpeas (drained and rinsed): 1 can (15 oz)
- • vegetable broth: 4 cups
- • onion (chopped): 1 large
- • garlic (minced): 3 cloves
- • carrots (sliced): 2 medium
- • celery stalks (sliced): 2
- • baby spinach: 2 cups
- • olive oil: 2 tablespoons
- • cinnamon: 1/2 teaspoon
- • nutmeg: 1/4 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • lemon juice: 1 tablespoon
Instructions
- 1 In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- 2 Add the carrots and celery to the pot, cooking for another 5 minutes until the vegetables begin to soften. Stir in the cinnamon and nutmeg to release their flavors.
- 3 Pour in the vegetable broth and add the cubed pumpkin, barley, and dried cranberries. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 30 minutes, or until the barley is tender.
- 4 While the stew is simmering, preheat your oven to 375°F (190°C). Toss the drained chickpeas with the remaining tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for 20 minutes until crispy.
- 5 Once the barley is cooked, stir in the baby spinach and lemon juice, allowing the spinach to wilt slightly. Adjust seasoning with additional salt and pepper if necessary.
- 6 Serve the stew hot, garnished with the roasted chickpeas on top for a delightful crunch.
Serving Suggestions
- • This stew pairs beautifully with a slice of whole-grain bread or a rustic sourdough loaf, perfect for dipping into the rich broth. For an extra touch of freshness, sprinkle some chopped fresh parsley or a squeeze of additional lemon juice just before serving. To complement the flavors of the stew, enjoy it with a light and crisp white wine, such as a Sauvignon Blanc, or a warming herbal tea like chamomile or mint.
Storage Tips
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. To reheat, gently warm the stew on the stovetop over low heat. If it has thickened too much, add a splash of vegetable broth or water to reach your desired consistency.
Ratings & Reviews
0.0
Based on 0 ratings
