Prepare the Pumpkin: Slice the pumpkin in half and scoop out the seeds with a spoon. Cut each half into quarters, then remove the tough skin with a vegetable peeler. Alternatively, place the slices on their sides and carefully shave the skin away from top to bottom. Cut the peeled pumpkin into 1-inch cubes.
Sauté the Aromatics: Heat the coconut or olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until translucent. Add the garlic, ginger, cumin, coriander, cinnamon, and red pepper flakes, then cook for about 1 minute, until the spices and aromatics become fragrant. If using the water-sauté method, use ¼ cup water instead of oil.
Build the Stew: Add the carrots, sweet potatoes, pumpkin, stewed tomatoes, chickpeas, vegetable broth or water, a good pinch of salt, and the raisins. Stir everything together thoroughly.
Simmer Until Tender: Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for 30–40 minutes, or until the pumpkin is fork-tender and the vegetables are cooked through.
Wilt the Greens: Stir in the baby kale or spinach and cook just until the greens have wilted. Taste the stew and adjust with additional salt, freshly cracked pepper, or extra spices or raisins as desired.
Serve: Spoon the hot stew into individual bowls over your choice of rice, quinoa, or couscous. Finish with fresh cilantro and a squeeze of lemon or lime juice before serving.
