Description
A cozy dish that combines creamy pumpkin and hearty chickpeas spiced to perfection, perfect for cold evenings.
Ingredients
Scale
- 2 tsp oil (coconut oil recommended)
- 1 tsp paprika (or 3/4 tsp smoked paprika and 1/4 tsp cayenne)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 to 1 tsp curry powder (or garam masala, Berbere, or Jamaican curry powder)
- 1/4 cup finely chopped onion
- 3 cloves garlic (minced)
- 1 tsp minced ginger
- 1/2 cup pumpkin puree
- 1 1/2 cup oat milk (or thick non-dairy milk)
- 15 oz canned chickpeas (drained)
- 1/2 red bell pepper (thinly sliced)
- 1/2 cup other veggies (like butternut squash or sweet potatoes)
- 1/2 cup thinly sliced mushrooms
- 3/4 tsp salt
- 1/2 cup packed chopped spinach
- Lemon juice and pepper flakes for garnish
Instructions
- Heat oil in a skillet over medium heat.
- Add paprika, coriander, cumin, and curry powder; stir for 1-2 minutes until fragrant.
- Toss in onion, garlic, and ginger; cook until onion is translucent (3-4 minutes).
- Stir in pumpkin puree, then slowly pour in oat milk, stirring until combined.
- Add chickpeas, red bell pepper, mushrooms, and salt; mix well.
- Cover and simmer for 10-12 minutes until veggies are tender.
- Fold in spinach until wilted, then remove from heat and add lemon juice.
- Serve with pepper flakes and enjoy!
Notes
The quality of spices is essential; fresh spices yield the best flavor. Canned chickpeas are convenient; soaking dried ones is an option for the adventurous.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: pumpkin curry, chickpeas, vegan curry, healthy recipe, comfort food
