How to Prepare Tasty Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). A vegan pumpkin chickpea stew for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil.

From Anna Monette Roberts, POPSUGAR Food. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

1. You need 1/2 of Butternut Pumpkin (600gms).
2. Prepare 1 of Zucchini.
3. It's 2 of Tomatoes.
4. You need 2 handfuls of Baby Spinach.
5. It's 1 of Brown Onion.
6. Prepare 1 of Garlic Clove.
7. You need 1 Tbs of Fresh Ginger grated.
8. It's 500 mls of Vegetable Stock.
9. It's 1 Can (240 gm) of Chickpeas.
10. Prepare 1 Can (400 gm) of Tomatoes.
11. You need 2 Tbs of Coconut (or Greek) yoghurt.
12. It's 2 Tbs of Olive Oil (or vegetable oil).
13. You need of The Spices.
14. Prepare 4 of Cardamom Pods.
15. Prepare 3 of Cloves.
16. Prepare 2 of Star Anise.
17. Prepare 4 of Curry Leaves.
18. It's 2 of Bay Leaves.
19. You need 1 of Cinnamon Stick.
20. Prepare 1 Tsp of Fenugreek Seeds.
21. You need 2 of Tsps Ground Corriander.
22. It's 2 of Tsps Ground Cumin.
23. You need 1 Tsp of Garam Masala.
24. Prepare 1 Tsp of Ground Tumeric.
25. It's of Fresh or dried chili.
26. You need to taste of Salt.
27. It's to taste 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. Swap chickpeas for another preferred bean, or pumpkin for canned squash. The dish will keep its autumnal comfort regardless of the modifications.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) instructions

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 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. 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. They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour.

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