Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. This vegan pumpkin chickpea curry is made with pantry staples and is easy to modify and meal prep! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have 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):
- Get 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Get 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Make ready 1 Garlic Clove
- Get 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Make ready 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Make ready 4 Cardamom Pods
- Take 3 Cloves
- Make ready 2 Star Anise
- Prepare 4 Curry Leaves
- Take 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Take 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Prepare Fresh or dried chili
- Get to taste Salt
- Get to taste Pepper
This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING. It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet. 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. I've switched out coconut oil primarily for olive oil. This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin! I'm having my annual trepidation about pumpkin season. This Chickpea Curry is my take on the Classic Chana Masala - while the base recipe is very similar, I decided to give this classic recipe a little twist by adding: Chipotle Powder, to spice things up a bit.
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