Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I’m gonna make it a little 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 popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to 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):
- Get 1/2 Butternut Pumpkin (600gms)
- Make ready 1 Zucchini
- Get 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Make ready 1 Garlic Clove
- Get 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Take 4 Cardamom Pods
- Get 3 Cloves
- Make ready 2 Star Anise
- Get 4 Curry Leaves
- Get 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Get Fresh or dried chili
- Prepare to taste Salt
- Make ready to taste Pepper
This vegan and gluten-free Pumpkin Chickpea Chili is a cinch to make, loaded with flavor, protein and fiber, and is ready in less than an hour! This vegan Pumpkin Chickpea Curry recipe is easy, healthy, rich in protein and delicious. It's great for meal prep and very comforting! Pumpkin, Chickpea, and Red Lentil Stew.
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
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. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare. 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.
So that’s going to wrap it up for this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I am confident you can 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. Thanks again for reading. Go on get cooking!
