Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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! 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.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my entire life.
To get started with this particular 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 cook that.
The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):
- Make ready Butternut Pumpkin (600gms)
- Get Zucchini
- Take Tomatoes
- Make ready Baby Spinach
- Take Brown Onion
- Make ready Garlic Clove
- Take Fresh Ginger grated
- Get Vegetable Stock
- Take Chickpeas
- Take Tomatoes
- Prepare Coconut (or Greek) yoghurt
- Get Olive Oil (or vegetable oil)
- Take The Spices
- Make ready Cardamom Pods
- Prepare Cloves
- Make ready Star Anise
- Get Curry Leaves
- Take Bay Leaves
- Get Cinnamon Stick
- Make ready Fenugreek Seeds
- Prepare Tsps Ground Corriander
- Prepare Tsps Ground Cumin
- Take Garam Masala
- Prepare Ground Tumeric
- Take Fresh or dried chili
- Prepare Salt
- Take Pepper
Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil.
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? A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or. Pumpkin, Chickpea, and Red Lentil Stew. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe.
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