Pumpkin Chickpea Curry
Servings: 4
Calories: 574kcal
Equipment
Ingredients
- 1 onion chopped
- 2 garlic cloves chopped
- 1¾ cup pumpkin cubed
- 1¾ cup chickpeas cooked
- 1¼ cup vegetable stock
- 1½ cup coconut milk
- 2 tablespoons fresh cilantro finely chopped
- ½ teaspoon ground cumin
- 2 teaspoons curry powder
- 1 teaspoon green curry paste optional
- Salt
- Olive oil
- 1½ cup Basmati rice
Instructions
- Heat two tablespoons of olive oil in a sauté pan over medium heat. Sauté the onion and garlic.
- If using green curry paste, stir in.
- Add the pumpkin cubes and continue to sauté for five more minutes, stirring occasionally.
- Add the chickpeas, the spices, the cilantro, the vegetable broth, and the coconut milk. Cook for 15 to 20 minutes over medium heat.
- In a different pot, cook the basmati rice according to the package instructions.
- Serve the chickpeas over rice, garnish with some chopped cilantro if desired.
Notes
If you don't want to use canned chickpeas you can soak uncooked chickpeas in warm water with a teaspoon of salt the night before. Then cook them in a pressure cooker for 20 to 25 minutes on HIGH pressure.
Nutrition
Calories: 574kcal | Carbohydrates: 86g | Protein: 14g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 316mg | Potassium: 715mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4720IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 6mg