Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moroccan Pumpkin & Chickpea Stew is filled with warm spices, heart healthy produce, and protein rich chickpeas for a warm, cozy lunch or dinner that's both hearty and delicious! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food. Pumpkin chickpea blondies are made with pumpkin puree, chickpeas and peanut butter for a delicious gluten and dairy free pumpkin treat!
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Take 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Get 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Get 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Get 4 Cardamom Pods
- Take 3 Cloves
- Take 2 Star Anise
- Prepare 4 Curry Leaves
- Get 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Get Fresh or dried chili
- Get to taste Salt
- Take to taste Pepper
Moroccan Pumpkin, Chickpea and Tomato Soup Recipe. This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras. They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? Spiced chickpea stew topped with roast pumpkin wedges.
Steps to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes
- Add all Spices to pan and and fry for a minute or 2 (or until fragrant)
- Add all vegetables minus the Spinach and stir
- Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil
- Once boiling, turn heat to low and simmer for approx 20-30mins (or until pumpkin is soft). Add the Spinach a few minutes before removing the pot from the heat
They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? Spiced chickpea stew topped with roast pumpkin wedges. Cook your chickpeas in a spicy, immune-boosting stew of garlic, ginger, turmeric, onions and carrots as pumpkins roast sweetly on. Chickpeas are one of those pantry staples that I almost always have on hand. If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately.
So that’s going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
