Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. For mine, I will make it a little bit unique. 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! 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 favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Prepare 1/2 Butternut Pumpkin (600gms)
- Take 1 Zucchini
- Get 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Make ready 1 Brown Onion
- Make ready 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Make ready 1 Can (240 gm) Chickpeas
- Get 1 Can (400 gm) Tomatoes
- Take 2 Tbs Coconut (or Greek) yoghurt
- Make ready 2 Tbs Olive Oil (or vegetable oil)
- Take The Spices
- Prepare 4 Cardamom Pods
- Make ready 3 Cloves
- Take 2 Star Anise
- Make ready 4 Curry Leaves
- Get 2 Bay Leaves
- Prepare 1 Cinnamon Stick
- Get 1 Tsp Fenugreek Seeds
- Take 2 Tsps Ground Corriander
- Take 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Get 1 Tsp Ground Tumeric
- Take Fresh or dried chili
- Prepare to taste Salt
- Make ready to taste Pepper
This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras. Try our easy to follow pumpkin & chickpea curry recipe. 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.
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
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. 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. This delicious pumpkin and chickpea curry is an easy and inexpensive dinner to make.
So that is going to wrap it up with this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
