This Pumpkin and Chickpea Curry combines two of my favourite foods and is perfect for MeatLESS Monday or a quick weekend meal. Easy to prepare, it tastes like winter warmth and provides a healthy dose of fibre and vitamin A. It is important to remember that meat free or vegetarian meals still require a protein reich element and as a convenient ingredient, chickpeas provide just that in this dish. Chickpeas, as part of the legume family, supply protein, together with fibre and other nutrients. You can used dried chickpeas that you have cooked yourself or canned chickpeas. Rinse the canned chickpeas well and remove any lose husks if you find you suffer with bloating.
Serve this curry with barley, cous cous or brown rice and enjoy with a side of steamed marrows or a salad. Adding a heap of blanched baby spinach to the curry just before serving is an alternate way to add some greens.
Pumpkin & Chickpea Curry Recipe
By June 3, 2013Published:
- Yield: 4-6 Servings
- Prep: 15 mins
- Cook: 35 mins
- Ready In: 50 mins
Enjoy this meat free curry packed with goodness!
- 1 whole onion finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoons canola oil
- 1/4 teaspoon tumeric
- 1 teaspoon ginger grated
- 1 tablespoon tomato paste
- 2/3 cup water
- 900 grams pumpkin cubes
- 1 tin chopped tomatoes
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 200 grams fresh spinach (6 cups, chopped)
- 1 tin (410 g) chickpeas (can cook up dried chickpeas)
- 1/2 teaspoon salt
- Heat the oil in a pot and cook the onion and garlic until soft.
- Add the cumin, tumeric and ginger, cooking for a further minute.
- Add the tomato paste and water, stirring in the pumpkin and tomatoes.
- Season with salt, paprika and cayenne peeper.
- Cover and allow to simmer gently for 25 minutes, stirring a few times. Add a little more water if necessary.
- Stir in the spinach and chickpeas 10 minutes before serving.