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Pumpkin Beef and Chickpea Stew

A cozy, high-protein one-pot fall dinner with ground beef, chickpeas, and Brami pasta simmered in beef broth, then folded into a creamy pumpkin and cottage cheese sauce. Ready in 30 minutes.
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Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Wooden Spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 12 oz Brami pasta
  • 1 15 oz can chickpeas, drained and rinsed
  • 4 cups beef broth
  • 1 cup water
  • For the pumpkin sauce
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup cottage cheese
  • 2 tablespoons tomato paste
  • ¼ teaspoon ground cinnamon

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  • Add the ground beef, chili powder, cumin, rosemary, salt, and pepper. Break the beef into crumbles and cook until browned, 5 to 6 minutes. Drain excess fat if needed.
  • Stir in the Brami pasta, chickpeas, beef broth, and water. Bring to a boil, then reduce to a simmer. Cook for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.
  • While the pasta cooks, blend the pumpkin puree, cottage cheese, tomato paste, and cinnamon until completely smooth.
  • Reduce the heat to low. Fold the pumpkin sauce into the pot until everything is coated. Warm through for 1 to 2 minutes without boiling. Loosen with a splash of broth if needed.
  • Taste and adjust the seasoning. Serve topped with fresh herbs and parmesan.

Notes

Don't boil the sauce: keep the heat low once the cottage cheese sauce is added so it stays smooth and doesn't turn grainy.
No blender? Whisk the sauce ingredients together in a bowl instead. It will have a bit more texture.
Pasta swap: any short pasta works. Cook times vary by brand, so add a splash more water if the pot dries out before the pasta is tender.
Storage: refrigerate in an airtight container for up to 4 days. Add a splash of broth when reheating, since the pasta absorbs the sauce as it sits.
Freezing: for the best texture, freeze the beef, chickpea, and broth base without the pasta and sauce for up to 3 months.