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). One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Get 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Prepare 2 Tomatoes
- Take 2 handfuls Baby Spinach
- Prepare 1 Brown Onion
- Get 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Prepare 500 mls Vegetable Stock
- Get 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Take 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Prepare 4 Cardamom Pods
- Make ready 3 Cloves
- Make ready 2 Star Anise
- Make ready 4 Curry Leaves
- Prepare 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Make ready 1 Tsp Fenugreek Seeds
- Take 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Make ready to taste Salt
- Make ready to taste Pepper
They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? This vegan Pumpkin Chickpea Curry recipe is easy, healthy, rich in protein and delicious. It's great for meal prep and very comforting! This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour.
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
Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. 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. Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Divide soup among serving bowls and drizzle.
So that is going to wrap it up for this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
