Recipe: Appetizing Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food. They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies?

I've switched out coconut oil primarily for olive oil. Protein-packed with chickpeas, sweetened naturally by dates + a good chunk of your daily soluble I actually intended for it to be more pumpkin-y, but this variation was PERFECT and I can't settle for. This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour. You can cook Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you cook that.

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

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

Soft & chewy Chickpea Pumpkin Blondies - Only one bowl + eight ingredients needed to make these easy, fall. You need to give this Spanish pumpkin and chickpea stew a try! It's so comforting, satisfying and easy to make. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe.

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 satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras. 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. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices?