Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my entire life.
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 begin with this recipe, we have to prepare a few ingredients. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Take 1/2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Make ready 2 Tomatoes
- Take 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Get 1 Garlic Clove
- Get 1 Tbs Fresh Ginger grated
- Get 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Take 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Prepare 4 Cardamom Pods
- Get 3 Cloves
- Make ready 2 Star Anise
- Prepare 4 Curry Leaves
- Make ready 2 Bay Leaves
- Take 1 Cinnamon Stick
- Take 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Prepare 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Get 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’s going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s 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. Thank you for reading. Go on get cooking!
