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.

Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. A vegan pumpkin chickpea curry for a simple, seasonal autumn meal. This vegan pumpkin chickpea stew or curry is one of those recipes. You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve that.

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

1. You need 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. You need 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. You need 1 Can (400 gm) of Tomatoes.
11. You need 2 Tbs of Coconut (or Greek) yoghurt.
12. It's 2 Tbs of Olive Oil (or vegetable oil).
13. It's of The Spices.
14. It's 4 of Cardamom Pods.
15. You need 3 of Cloves.
16. You need 2 of Star Anise.
17. It's 4 of Curry Leaves.
18. You need 2 of Bay Leaves.
19. You need 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. It's 1 Tsp of Garam Masala.
24. It's 1 Tsp of Ground Tumeric.
25. Prepare of Fresh or dried chili.
26. It's to taste of Salt.
27. Prepare to taste of Pepper.

I've switched out coconut oil primarily for olive oil. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices? This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. Try our easy to follow pumpkin & chickpea curry 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.

Absolutely delicious with the best ingredients from Woolworths. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING. It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet. You need to give this Spanish pumpkin and chickpea stew a try! It's so comforting, satisfying and easy to make.