Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. 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 current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first 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):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Get 2 Tomatoes
- Get 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Get 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Prepare 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
- Take 2 Star Anise
- Prepare 4 Curry Leaves
- Make ready 2 Bay Leaves
- Take 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Get 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Make ready to taste Salt
- Prepare to taste Pepper
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. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes.
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
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. Pumpkin, Chickpea, and Red Lentil Stew. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare.
So that’s going to wrap this up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
