A main course that is super creamy, you must try the chickpea curry with pumpkin, especially if you like the classic chickpea curry. A legume-based dish, completely vegetarian, economical, and easy to prepare, it’s delicious if accompanied by rice or naan bread. Let’s get to work and prepare the chickpea curry with pumpkin together.
Other recipes with CURRY.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: Fall, Winter, and Spring
Ingredients for preparing chickpea curry with pumpkin
- 1 onion
- 3 tablespoons extra virgin olive oil
- Half pumpkin
- as needed water
- 300 g chickpeas
- 1 tablespoon curry
- 1 teaspoon chili pepper
- 400 coconut milk (in a can)
- 1 tablespoon chopped parsley
- as needed salt
Tools
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- Pan
Steps for preparing chickpea curry with pumpkin
First, cut the pumpkin in half. Remove the skin, seeds, and fibers. Half will be enough. Cut it into small pieces. Roughly chop an onion. Sauté it in a pan with extra virgin olive oil.
Add the pumpkin, let it absorb the flavors, and cook it by adding a little water. It should become soft. Add the boiled and drained chickpeas. After letting them absorb the flavors, add the coconut milk. Not the drinking kind, but the canned one, which is much creamier and denser.
Season with curry, chili pepper, and cook until you achieve the creaminess you like. Enrich with plenty of chopped parsley and serve immediately.
Storage
You can store the chickpea and pumpkin curry for a couple of days. Keep in mind that it tends to thicken and thus lose its creaminess. When reheating, you can add some coconut milk.
