Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I am going to make it a 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! Not just for pumpkin season, these gluten free pumpkin chickpea blondies will completely change your mind about putting chickpeas in desserts because they are so moist and delicious! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.
To begin with this 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 it.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Get 2 Tomatoes
- Take 2 handfuls Baby Spinach
- Take 1 Brown Onion
- Take 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Get 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Prepare 2 Tbs Coconut (or Greek) yoghurt
- Get 2 Tbs Olive Oil (or vegetable oil)
- Get The Spices
- Make ready 4 Cardamom Pods
- Make ready 3 Cloves
- Make ready 2 Star Anise
- Get 4 Curry Leaves
- Make ready 2 Bay Leaves
- Take 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Get 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Get 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Get Fresh or dried chili
- Prepare to taste Salt
- Prepare to taste Pepper
Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil.
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
Want to know what to do with chickpeas? A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or. Pumpkin, Chickpea, and Red Lentil Stew. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe.
So that is going to wrap it up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
