Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). One of my favorites. This time, I will make it a 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! Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It's a rich, creamy curry that you can eat on its own. 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 favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. 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):
- Get 1/2 Butternut Pumpkin (600gms)
- Make ready 1 Zucchini
- Get 2 Tomatoes
- Make ready 2 handfuls Baby Spinach
- Take 1 Brown Onion
- Make ready 1 Garlic Clove
- Take 1 Tbs Fresh Ginger grated
- Take 500 mls Vegetable Stock
- Prepare 1 Can (240 gm) Chickpeas
- Prepare 1 Can (400 gm) Tomatoes
- Get 2 Tbs Coconut (or Greek) yoghurt
- Prepare 2 Tbs Olive Oil (or vegetable oil)
- Make ready The Spices
- Get 4 Cardamom Pods
- Make ready 3 Cloves
- Prepare 2 Star Anise
- Take 4 Curry Leaves
- Make ready 2 Bay Leaves
- Make ready 1 Cinnamon Stick
- Prepare 1 Tsp Fenugreek Seeds
- Prepare 2 Tsps Ground Corriander
- Prepare 2 Tsps Ground Cumin
- Make ready 1 Tsp Garam Masala
- Make ready 1 Tsp Ground Tumeric
- Make ready Fresh or dried chili
- Prepare to taste Salt
- Make ready to taste Pepper
Divide soup among serving bowls and drizzle. 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. Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice.
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 satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras. Nourishing yellow chickpea pumpkin curry simmered in cozy spices and served with fragrant coconut brown rice. This vegan curry recipe is packed with plant-based protein and perfect for meal prep! Chickpeas have been pulverized into humble hummus for too long. They deserve a moment in the spotlight, and Chickpeas (aka garbanzo beans, ceci, and bengal gram) are loved around the globe.
So that is going to wrap it up with this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
