When the winter season arrives and the air gets colder, I love preparing dishes that can warm the spirit too. Pumpkin and chickpea curry is one of my favorites: every time I cook it, the house fills with an enveloping aroma of spices and coconut. The sweetness of the pumpkin, the rounded taste of the chickpeas, and the creaminess of the coconut milk combine in a simple yet characterful dish.
Moreover, it’s quick to prepare: just cut the pumpkin into cubes, add the chickpeas, and let them simmer slowly with the spices until you get a soft and tasty cream. If you serve it with basmati rice or naan bread, you’ll bring a complete and comforting meal to the table.
If you also love warm, spicy, and easy-to-prepare dishes, try this recipe: I’m sure it will become one of your favorites for fall and winter!
Here are some more delicious ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: Fall, Winter
- Energy 186.00 (Kcal)
- Carbohydrates 28.35 (g) of which sugars 7.49 (g)
- Proteins 7.34 (g)
- Fat 5.33 (g) of which saturated 1.89 (g)of which unsaturated 1.53 (g)
- Fibers 6.09 (g)
- Sodium 214.73 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups pumpkin (peeled)
- 1 cup cooked chickpeas
- 2/3 cup coconut milk
- Half onion
- 1 teaspoon curry
- Half teaspoon ground ginger
- 1 pinch paprika
- cumin seeds
- vegetable oil
- parsley
- salt
Tools
- Pan
- Cutting Board
- Strainer
Preparation
After removing the seeds and the skin, cut the pumpkin into cubes. Drain the chickpeas from their liquid.
Chop the onion and place it in a pan, add a drizzle of oil, the curry, the ginger, a pinch of paprika (sweet or spicy, as you like) and a handful of cumin seeds.
Sauté over medium heat for 1-2 minutes.
Add the pumpkin, season with salt, and sauté for a few moments (1). Pour half a glass of hot water and let cook until the cubes are tender.
Add the chickpeas (2) and the coconut milk (3). Adjust the salt if necessary and continue to cook over medium-low heat for 10-15 minutes.
Pumpkin and chickpea curry is ready, serve it in bowls or deep plates and serve hot. You can accompany it with simple boiled basmati rice or naan bread.
Tips and Notes
If you want to thicken the curry, you can blend some of the ingredients with an immersion blender.
The amounts of spices are indicative, adjust according to your taste and the spiciness of your curry blend.
If you use a Hokkaido pumpkin, you can avoid peeling it.
FAQ (Questions and Answers)
Can I omit the coconut milk?
Of course, in this case, you won’t get a “soup” curry, but you’ll have a dish with a drier consistency.
