Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. This time, I am going to make it a 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. 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, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I’ve loved my whole life. They are nice and they look fantastic.
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):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Prepare 1 Zucchini
- Prepare 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Prepare 1 Garlic Clove
- Get 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Take 4 Cardamom Pods
- Take 3 Cloves
- Get 2 Star Anise
- Make ready 4 Curry Leaves
- Make ready 2 Bay Leaves
- Take 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Make ready 2 Tsps Ground Corriander
- Get 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Get Fresh or dried chili
- Prepare to taste Salt
- Make ready to taste Pepper
Moroccan Pumpkin, Chickpea and Tomato Soup Recipe. This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras. Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with plant-based protein and perfect for meal prep!
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
Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with plant-based protein and perfect for meal prep! 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.
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