Hazaragi Pumpkin and Chickpea Stew (Aash-e Kadoo-o-Chana)

Aash-e Kadoo-o-Chana is a traditional Hazaragi stew made with pumpkin and chickpeas, simmered in a flavorful broth of herbs and spices. This hearty and nutritious dish is perfect for a comforting meal on a cold day.

Hazaragi Pumpkin and Chickpea Stew (Aash-e Kadoo-o-Chana)

Ingredients

  • 1 small pumpkin, peeled and cubed
  • 1 cup dried chickpeas, soaked overnight
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Stir in the turmeric, ground coriander, and ground cumin, and cook for another minute to toast the spices.
  3. Add the cubed pumpkin and soaked chickpeas to the pot, and pour in the vegetable broth. Season with salt and pepper.
  4. Bring the stew to a boil, then reduce the heat to low and simmer for about 1 hour, or until the pumpkin and chickpeas are tender.
  5. Adjust the seasoning if needed, and serve the Aash-e Kadoo-o-Chana hot, garnished with fresh herbs if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
40g
Fat
5g

Supplies

Large pot Knife Cutting board Measuring spoons Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Aash-e Kadoo-o-Chana with warm flatbread or rice for a complete meal.

Tips & tricks

For added flavor, you can garnish the stew with a dollop of yogurt or a squeeze of lemon juice before serving.

Cost

$10