Vegan pumpkin and sweet potato stew with chickpeas

Ingredients for 6 servings:

• 300 g chickpeas
• 2 tbsp coconut oil
• 1 onion(s)
• ½ tsp cinnamon
• 700 g sweet potatoes
• 700 g Hokkaido pumpkin(s)
• 3 tsp salt
• 600 ml coconut milk
• 100 ml vegetable stock

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

Soak the chickpeas in cold water for at least 12 hours. Alternatively, if you use canned cooked chickpeas, this step is unnecessary. As a guide: 100g of dried chickpeas corresponds to approximately 200g of cooked chickpeas. Cook the chickpeas for about 30 minutes. Meanwhile, peel the pumpkin and sweet potatoes and cut them into large cubes. Peel the onion, dice it as well, and sauté it in the coconut oil. Now add the cinnamon, pumpkin, and sweet potato cubes and fry for a while. Drain the chickpeas and add them to the pot with the vegetables. Then add the coconut milk and vegetable stock and season with salt. Simmer everything together for about 15 minutes until the pumpkin and sweet potatoes are soft. We had quinoa as a side dish, but you can also choose other side dishes such as rice, bread, millet, etc.