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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my whole 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 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 cook that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Take 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Make ready 2 Tomatoes
- Take 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Prepare 1 Garlic Clove
- Make ready 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Make ready 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Get 4 Cardamom Pods
- Take 3 Cloves
- Take 2 Star Anise
- Take 4 Curry Leaves
- Make ready 2 Bay Leaves
- Take 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Get 2 Tsps Ground Corriander
- Make ready 2 Tsps Ground Cumin
- Take 1 Tsp Garam Masala
- Prepare 1 Tsp Ground Tumeric
- Get Fresh or dried chili
- Take to taste Salt
- Make ready 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. 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.
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
Want to know what to do with chickpeas? Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Divide soup among serving bowls and drizzle. 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.
So that is going to wrap it up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
