Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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 fast, it tastes yummy. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my whole life. They’re nice and they look fantastic.
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 must prepare a few components. You can have 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)
- Prepare 1 Zucchini
- Get 2 Tomatoes
- Prepare 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Prepare 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Get 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)
- Take The Spices
- Make ready 4 Cardamom Pods
- Prepare 3 Cloves
- Get 2 Star Anise
- Get 4 Curry Leaves
- Take 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Get 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Take to taste Salt
- Take 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. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
