Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. For mine, I’m gonna 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 popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first 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):
- Make ready 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Make ready 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Take 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Make ready 4 Cardamom Pods
- Take 3 Cloves
- Get 2 Star Anise
- Prepare 4 Curry Leaves
- Take 2 Bay Leaves
- Take 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Take 2 Tsps Ground Corriander
- Get 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Take 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Take to taste Salt
- Take 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.
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
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 is going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
