Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). 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. Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food.

I've switched out coconut oil primarily for olive oil. This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour. Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.

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

1. Prepare 1/2 of Butternut Pumpkin (600gms).
2. Prepare 1 of Zucchini.
3. Prepare 2 of Tomatoes.
4. You need 2 handfuls of Baby Spinach.
5. Prepare 1 of Brown Onion.
6. It's 1 of Garlic Clove.
7. It's 1 Tbs of Fresh Ginger grated.
8. It's 500 mls of Vegetable Stock.
9. It's 1 Can (240 gm) of Chickpeas.
10. It's 1 Can (400 gm) of Tomatoes.
11. Prepare 2 Tbs of Coconut (or Greek) yoghurt.
12. Prepare 2 Tbs of Olive Oil (or vegetable oil).
13. You need of The Spices.
14. You need 4 of Cardamom Pods.
15. Prepare 3 of Cloves.
16. You need 2 of Star Anise.
17. Prepare 4 of Curry Leaves.
18. You need 2 of Bay Leaves.
19. It's 1 of Cinnamon Stick.
20. It's 1 Tsp of Fenugreek Seeds.
21. It's 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. You need of Fresh or dried chili.
26. You need to taste of Salt.
27. It's to taste of Pepper.

They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? Soft & chewy Chickpea Pumpkin Blondies - Only one bowl + eight ingredients needed to make these easy, fall. Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Divide soup among serving bowls and drizzle.

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 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. You need to give this Spanish pumpkin and chickpea stew a try! It's so comforting, satisfying and easy to make. This delicious pumpkin and chickpea curry is an easy and inexpensive dinner to make.