Hello everybody, hope you’re having an incredible day today. Today, I will show you a way 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 little bit unique. This will be really delicious.
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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.
To begin 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):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Get 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Make ready 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Prepare 4 Cardamom Pods
- Prepare 3 Cloves
- Make ready 2 Star Anise
- Make ready 4 Curry Leaves
- Get 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Take 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Get to taste Salt
- Make ready to taste Pepper
They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Divide soup among serving bowls and drizzle. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal.
Instructions 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
This vegan pumpkin chickpea stew or curry is one of those recipes. Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with plant-based protein and perfect for meal prep! What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day.
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