Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I’m gonna make it a little 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. From Anna Monette Roberts, POPSUGAR Food.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. 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):
- Get 1/2 Butternut Pumpkin (600gms)
- Get 1 Zucchini
- Prepare 2 Tomatoes
- Take 2 handfuls Baby Spinach
- Get 1 Brown Onion
- Get 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Make ready 500 mls Vegetable Stock
- Take 1 Can (240 gm) Chickpeas
- Take 1 Can (400 gm) Tomatoes
- Make ready 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Prepare The Spices
- Take 4 Cardamom Pods
- Take 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
- Get 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Get 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Make ready to taste Salt
- Prepare to taste Pepper
With warming notes of curry and cinnamon, this hearty vegetable curry is perfect for a cozy meal. They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? 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.
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
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. This pumpkin chickpea cashew curry is a perfect example of how an entirely satisfying meal can come together quickly with just one batch-cooked legume as a base. This Slow Cooker Chickpea Pumpkin Curry is a simple and healthy recipe that comes together like magic in your slow cooker. Serve it on top of rice or quinoa for a warming and filling dinner!
So that’s going to wrap it 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 at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
