Quince & Pumpkin Stew with Saffron
Fragrant, golden, and perfectly balanced between savoury and sweet, this one-pot stew brings quince, pumpkin, lentils, and chickpeas together with warming spices and a pinch of saffron.
Ingredients
- 2 tbsp olive oil
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 stick cinnamon or 1 tsp ground
- ½ tsp chilli flakes optional, to taste
- 2 pinches saffron threads steeped in 2 tbsp warm water for 5 minutes
- 2 medium quinces peeled, cored, and diced. roughly 400g
- 1 small pumpkin roughly 300–350 g
- 1 large carrot sliced into half-moons
- 400 g chopped tomatoes
- 400g g tinned chickpeas drained and rinsed
- 150 g lentil rinsed
- 750 ml vegetable stock
- Salt and black pepper, to taste
- 1 tbsp honey
- Fresh coriander or parsley, chopped
- Yogurt or dairy-free yogurt
Instructions
- Finely dice the onion and mince the garlic. Peel, core, and cube the quinces. Slice the carrot and peel/cube the pumpkin into similar-sized pieces.
- Heat olive oil in a large pot over medium heat. Add onion; cook ~5 minutes until softened and lightly golden. Add garlic; cook 1 minute until fragrant.
- Add cumin, coriander, cinnamon, and chilli flakes. Stir for 30 seconds to wake up the flavours.
- Tip in quince, pumpkin, and carrot. Stir to coat in the spiced oil; cook 3–4 minutes to start softening.
- Add tomatoes, chickpeas, lentils, and stock. Season with salt and pepper. Pour in the saffron + its soaking water and stir.
- Cover and cook on low for 50–60 minutes, stirring occasionally, until lentils are tender and quince is soft. Add a splash of water if it thickens too much.
- Once cooked, stir vigorously for a creamier stew (lentils/quince will break down), or keep it chunky.
- Stir in honey. Taste and adjust salt, pepper, and lemon juice. Ladle into bowls, top with herbs and yogurt, and serve with couscous, rice, or warm flatbread.
Notes
Vegan & Dairy-Free
The stew is naturally vegan and dairy-free. For extra creaminess, swirl in a spoonful of coconut yogurt or tahini before serving instead of dairy yogurt. Gluten-Free Everything in this recipe is gluten-free. Just make sure your stock cube or bouillon doesn’t contain wheat or barley malt. Serve with rice or gluten-free flatbread if you want a fully GF meal. Make It Spicier
For more heat, add a pinch of cayenne or an extra half teaspoon of chilli flakes. A spoonful of harissa paste also works beautifully and deepens the flavour. Storage & Freezing
This stew keeps well in the fridge for up to 4 days and freezes perfectly for up to 2 months. Reheat gently on the stove with a splash of water — the flavours actually get richer after a day or two.
The stew is naturally vegan and dairy-free. For extra creaminess, swirl in a spoonful of coconut yogurt or tahini before serving instead of dairy yogurt. Gluten-Free Everything in this recipe is gluten-free. Just make sure your stock cube or bouillon doesn’t contain wheat or barley malt. Serve with rice or gluten-free flatbread if you want a fully GF meal. Make It Spicier
For more heat, add a pinch of cayenne or an extra half teaspoon of chilli flakes. A spoonful of harissa paste also works beautifully and deepens the flavour. Storage & Freezing
This stew keeps well in the fridge for up to 4 days and freezes perfectly for up to 2 months. Reheat gently on the stove with a splash of water — the flavours actually get richer after a day or two.