Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food. A vegan pumpkin chickpea stew for a simple, seasonal autumn meal.
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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. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients or scant. Here is how you achieve that.
Substances of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
- You need 1/2 of Butternut Pumpkin (600gms).
- Provide 1 of Zucchini.
- Prepare 2 of Tomatoes.
- You need 2 handfuls of Baby Spinach.
- You need 1 of Brown Onion.
- You need 1 of Garlic Clove.
- Provide 1 Tbs of Fresh Ginger grated.
- Provide 500 mls of Vegetable Stock.
- Prepare 1 Can (240 gm) of Chickpeas.
- Prepare 1 Can (400 gm) of Tomatoes.
- Prepare 2 Tbs of Coconut (or Greek) yoghurt.
- Provide 2 Tbs of Olive Oil (or vegetable oil).
- You need of The Spices.
- Prepare 4 of Cardamom Pods.
- Provide 3 of Cloves.
- Prepare 2 of Star Anise.
- Provide 4 of Curry Leaves.
- Prepare 2 of Bay Leaves.
- Prepare 1 of Cinnamon Stick.
- Prepare 1 Tsp of Fenugreek Seeds.
- Prepare 2 of Tsps Ground Corriander.
- Provide 2 of Tsps Ground Cumin.
- Prepare 1 Tsp of Garam Masala.
- You need 1 Tsp of Ground Tumeric.
- Prepare of Fresh or dried chili.
- Provide to taste of Salt.
- Provide to taste of Pepper.
This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. This pumpkin chickpea cashew curry is creamy, flavorful, and–best of all–so easy to prepare. Before the month is overtaken with the. Protein-packed with chickpeas, sweetened naturally by dates + a good chunk of your daily soluble I actually intended for it to be more pumpkin-y, but this variation was PERFECT and I can't settle for.
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Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) clue
- 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. Crispy chickpeas are great on the go since they don't require refrigeration or utensils. Swap chickpeas for another preferred bean, or pumpkin for canned squash. The dish will keep its autumnal comfort regardless of the modifications.