Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. This vegan pumpkin chickpea curry is made with pantry staples and is easy to modify and meal prep! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) recipe is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) recipe is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian): recipe

1. Make ready 1/2 Butternut Pumpkin (600gms)
2. Get 1 Zucchini
3. Prepare 2 Tomatoes
4. Prepare 2 handfuls Baby Spinach
5. Get 1 Brown Onion
6. Get 1 Garlic Clove
7. Get 1 Tbs Fresh Ginger grated
8. Take 500 mls Vegetable Stock
9. Prepare 1 Can (240 gm) Chickpeas
10. Get 1 Can (400 gm) Tomatoes
11. Get 2 Tbs Coconut (or Greek) yoghurt
12. Take 2 Tbs Olive Oil (or vegetable oil)
13. Make ready The Spices
14. Take 4 Cardamom Pods
15. Make ready 3 Cloves
16. Prepare 2 Star Anise
17. Prepare 4 Curry Leaves
18. Take 2 Bay Leaves
19. Prepare 1 Cinnamon Stick
20. Prepare 1 Tsp Fenugreek Seeds
21. Make ready 2 Tsps Ground Corriander
22. Take 2 Tsps Ground Cumin
23. Get 1 Tsp Garam Masala
24. Make ready 1 Tsp Ground Tumeric
25. Prepare Fresh or dried chili
26. Take to taste Salt
27. Take to taste Pepper

This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING. It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal.

Steps to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian): recipe

1. Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes
2. Add all Spices to pan and and fry for a minute or 2 (or until fragrant)
3. Add all vegetables minus the Spinach and stir
4. Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil
5. 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 vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. 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. This Chickpea Curry is my take on the Classic Chana Masala - while the base recipe is very similar, I decided to give this classic recipe a little twist by adding: Chipotle Powder, to spice things up a bit.

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