How to Prepare Award-winning Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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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! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas.

To get started with this recipe, we have to first prepare a few ingredients. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.

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

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

Served with naan or brown rice, it's a budget friendly, filling, and healthy dinner that freezes well. They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? 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.

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

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

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. 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. Spiced chickpea stew topped with roast pumpkin wedges.

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