Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I will 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! 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 favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my whole life.
To begin with this recipe, we must first 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):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Make ready 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Make ready 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Prepare 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Get 4 Cardamom Pods
- Make ready 3 Cloves
- Make ready 2 Star Anise
- Get 4 Curry Leaves
- Take 2 Bay Leaves
- Take 1 Cinnamon Stick
- Prepare 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Prepare Fresh or dried chili
- Make ready to taste Salt
- Make ready 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 is going to wrap this up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
