Dutch mashed potato and vegetable stew with pumpkin and chickpeas

Ingredients

• 200 gslightly floury potatoes
• 75 gtinned chickpeas
• 125 gpumpkin pieces
• 1 tablespoon (10 ml)olive oil
• 1 teaspoon (2 g)ras el hanout
• 2 tablespoons (30 ml)semi-skimmed milk

Instructions

1. 1

   Prepare the ingredients

   Heat the oven to 200°C. Peel the potatoes and cut them into evenly sized pieces. Rinse the chickpeas under cold water in a sieve and leave them to drain.

2. 2

   Boil the potatoes

   Put the potatoes in a pan with plenty of water and bring it to the boil. Cook for about 17 minutes, until tender.

3. 3

   Roast the pumpkin

   Line a baking tray with baking paper and add the pumpkin. Drizzle with the oil, sprinkle over the ras el hanout and toss to coat. Roast for 20 minutes in the preheated oven.

4. 4

   Add the chickpeas

   After 10 minutes, take the tray out of the oven. Add the chickpeas, stir everything together and return the tray to the oven for the final 10 minutes.

5. 5

   Mash and serve

   Drain the potatoes, add the milk and mash coarsely. Fold in the roasted pumpkin and chickpeas, season with pepper and salt, then serve on a plate.

What is Dutch stamppot?

Stamppot is a Dutch comfort dish built around mashed potatoes mixed with vegetables. Traditional versions often use familiar vegetables such as kale or carrots; this one takes a different route with pumpkin and chickpeas.

The combination works because the potatoes make a soft, hearty base while the spiced pumpkin adds sweetness and the chickpeas bring a firmer bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 11g protein, 52g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while the oil contributes much of the fat; the chickpeas and potatoes provide some protein. For a more balanced plate, serve it with a side of green vegetables or salad.

The potato base

Floury potatoes: these break down readily when cooked, making them well suited to a rustic mash. Cut them into similar-sized pieces so they become tender at roughly the same time.

Milk: adding it after draining helps the potatoes mash without making them overly wet. Keep the texture coarse, as the recipe intends.

Roasting the pumpkin

Ras el hanout: this fragrant spice blend seasons the pumpkin as it roasts. Toss the pieces well with the oil and spice so they are coated before they go into the oven.

Pumpkin: spread the pieces across the lined tray rather than piling them up. This gives them room to roast while the chickpeas are added partway through.

Getting the timing right

Start the potatoes and pumpkin around the same time: the potatoes need about 17 minutes, while the pumpkin roasts for 20. Add the drained chickpeas to the tray after the first 10 minutes, then roast everything together for the last 10.

The recipe gives separate cooking times, so check the potatoes for tenderness before draining rather than relying only on the clock.

Texture and doneness

Tender potatoes: a knife should pass through the pieces easily before you drain them. Mash them with the milk until coarse, not completely smooth.

Roasted vegetables: the pumpkin should be tender, and the chickpeas heated through after their final 10 minutes in the oven. Fold them in gently to keep some pieces intact.

What to serve with it

This one-portion stew is designed to be served on its own as a substantial meal. For a larger table, it can also sit alongside a simple green salad or another vegetable.

Serve it soon after mixing, while the mash is warm and the roasted pumpkin and chickpeas still have some texture.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they cook at a similar rate.
• Drain the chickpeas well before adding them to the tray.
• Spread the pumpkin out on the baking tray so it has room to roast.
• Add the chickpeas after the first 10 minutes, as directed, to avoid over-roasting them.
• Drain the potatoes thoroughly before adding the milk.
• Fold the roasted ingredients into the mash gently to retain some texture.

Variations

• Add greens: fold in a handful of cooked spinach for a greener stamppot.
• Change the spice: use a little curry powder instead of ras el hanout for a different warm spice profile.
• Try sweet potato: replace some of the potato with sweet potato, cutting it into similar-sized pieces.
• Add onion: roast sliced onion with the pumpkin for extra savoury flavour.
• Finish with herbs: scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Uneven potato pieces: some may stay firm while others soften; cut them to a similar size.
• Crowded pumpkin: piled-up pieces are less likely to roast evenly; spread them across the tray.
• Wet chickpeas: excess water can make the tray steamy; drain them well after rinsing.
• Over-mashing: a smooth mash loses the intended rustic texture; stop when it is still coarse.
• Adding milk before draining: leftover cooking water can make the mash too loose; drain the potatoes first.

How to store

Cool leftovers promptly, place them in a sealed container and refrigerate for up to 2 days. Reheat until piping hot, adding a small splash of milk if the mash has become dry.

Frequently asked questions