Pumpkin Stew With Chickpeas Recipe
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About Pumpkin Stew With Chickpeas Recipe:
Chickpeas and pumpkin stewed in tomato and spices and finished with black raisins. A chickpea pumpkin curry for simple and seasonal autumn meal. Can be served with naan, brown rice and flatbread. It's a budget friendly filling, and healthy dinner that freezes well. This is a real cozy pumpkin curry without tomatoes exactly what's needed on a chilly evening. It's not a traditional curry by any means but is a rather mixture of Thai and Indian curry.
- 16 Ingredients
Ingredients for Pumpkin Stew With Chickpeas Recipe
- 1 tablespoon Oil
- 4 Garlic finely chopped cloves
- 1 Onion finely chopped Nos
- 1 inch Ginger finely chopped
- 1 cup Carrots Sliced
- 1 cup Pumpkin cubes
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cinnamon powder
- 1 flakes Red chilli tsp
- 1 cup Tomato puree
- 2.50 cup Cooked chickpeas
- 1 Juice of lemon Nos
- 1/4 cup Black raisins
- As required Coriander leaves
- As required Salt
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Pumpkin Stew With Chickpeas Recipe
STEP 01
1 in a preheated pan add 1 tbsp oil, 4 cloves of garlic finely chopped ,1 onion finely chopped and 1 inch ginger finely chopped. Saute until the onions are soft.
STEP 02
2 next add 1 cup sliced carrots and 1 cup pumpkin cubes. Sprinkle salt to taste.
STEP 03
3 sprinkle a little water and saute till carrots and pumpkin are cooked.
STEP 04
4 then add 1 tsp cumin powder ,1 tsp coriander powder ,1 tsp cinnamon powder and 1 tsp red chilli flakes and mix well.
STEP 05
5 to this add 1 cup tomato puree and 2 ½ cups cooked chickpeas. Add 1 cup of water.
STEP 06
6 cover the pan and bring it to a brisk boil.
STEP 07
7 next add juice of 1 lemon and ¼ cup black raisins.mix well. Turn off the heat.
STEP 08
8 stir in chopped coriander leaves.