Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). Alone, this Moroccan Pumpkin & Chickpea Stew recipe is hearty, add a grain and not only does it make it that much more filling, it will make the stew go even farther. Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. A vegan pumpkin chickpea stew for a simple, seasonal autumn meal.
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. You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)
- You need of Butternut Pumpkin (600gms).
- You need of Zucchini.
- Prepare of Tomatoes.
- It’s of Baby Spinach.
- You need of Brown Onion.
- It’s of Garlic Clove.
- Prepare of Fresh Ginger grated.
- You need of Vegetable Stock.
- You need of Chickpeas.
- It’s of Tomatoes.
- Prepare of Coconut (or Greek) yoghurt.
- Prepare of Olive Oil (or vegetable oil).
- Prepare of The Spices.
- It’s of Cardamom Pods.
- Prepare of Cloves.
- Prepare of Star Anise.
- You need of Curry Leaves.
- Prepare of Bay Leaves.
- It’s of Cinnamon Stick.
- Prepare of Fenugreek Seeds.
- It’s of Tsps Ground Corriander.
- It’s of Tsps Ground Cumin.
- You need of Garam Masala.
- It’s of Ground Tumeric.
- Prepare of Fresh or dried chili.
- Prepare of Salt.
- Prepare of Pepper.
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 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.
Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) step by step
- 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.
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