Brown the chicken in a pan over medium heat until both sides are browned. Then remove the chicken from the pan and set it aside.

In the same pan, add 2 tbsp oil. Saute the onion until translucent. After a few minutes, add the pumpkin and mix well.

After about 5 minutes, add the canned tomatoes, garlic, Arabiata Pesto and Pimenton, honey and stock to the pumpkin. Stir regularly and bring to the boil. Then add the chicken and cover the pan with a lid. Let the pumpkin and chicken simmer on low heat for 25-35 minutes. Turn regularly in between.

Add the chickpeas after 20-30 minutes and check if the pumpkin and chicken are cooked. Season with some extra Arabiata pesto or salt and pepper (optional).

Garnish with parsley, feta and pine nuts. This pumpkin stew with chicken is also delicious with rice, bulgur or orzo pasta!

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!