Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really 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! 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.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Make ready 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Take 1 Brown Onion
- Take 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Take 4 Cardamom Pods
- Prepare 3 Cloves
- Prepare 2 Star Anise
- Take 4 Curry Leaves
- Get 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Take 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Get 1 Tsp Garam Masala
- Get 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Take to taste Salt
- Get to taste Pepper
This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. 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.
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
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. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe. 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.
So that’s going to wrap this up for this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
