Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a awesome dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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 get started with this recipe, we have to prepare a few components. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get 1/2 Butternut Pumpkin (600gms)
- Make ready 1 Zucchini
- Make ready 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Get 1 Garlic Clove
- Prepare 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Get 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)
- Prepare The Spices
- Prepare 4 Cardamom Pods
- Get 3 Cloves
- Prepare 2 Star Anise
- Take 4 Curry Leaves
- Take 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Get Fresh or dried chili
- Prepare 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. Pumpkin, Chickpea, and Red Lentil Stew. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices?
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 Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. This delicious meat-free curry from Jamie Oliver is the perfect warming dish to enjoy with your mates after you've been out for Bonfire Night. This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour. Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING.
So that is going to wrap it up for this awesome food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
