Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Moroccan Pumpkin & Chickpea Stew is filled with warm spices, heart healthy produce, and protein rich chickpeas for a warm, cozy lunch or dinner that's both hearty and delicious! Not just for pumpkin season, these gluten free pumpkin chickpea blondies will completely change your mind about putting chickpeas in desserts because they are so moist and delicious! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.

To get started with this particular recipe, we must prepare a few components. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):

1. Make ready 1/2 Butternut Pumpkin (600gms)
2. Prepare 1 Zucchini
3. Make ready 2 Tomatoes
4. Prepare 2 handfuls Baby Spinach
5. Get 1 Brown Onion
6. Take 1 Garlic Clove
7. Get 1 Tbs Fresh Ginger grated
8. Prepare 500 mls Vegetable Stock
9. Take 1 Can (240 gm) Chickpeas
10. Get 1 Can (400 gm) Tomatoes
11. Take 2 Tbs Coconut (or Greek) yoghurt
12. Prepare 2 Tbs Olive Oil (or vegetable oil)
13. Prepare The Spices
14. Get 4 Cardamom Pods
15. Prepare 3 Cloves
16. Make ready 2 Star Anise
17. Prepare 4 Curry Leaves
18. Get 2 Bay Leaves
19. Take 1 Cinnamon Stick
20. Get 1 Tsp Fenugreek Seeds
21. Get 2 Tsps Ground Corriander
22. Take 2 Tsps Ground Cumin
23. Make ready 1 Tsp Garam Masala
24. Take 1 Tsp Ground Tumeric
25. Get Fresh or dried chili
26. Take to taste Salt
27. Prepare to taste Pepper

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. I've switched out coconut oil primarily for olive oil.

Instructions to make Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian):

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

Want to know what to do with chickpeas? A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian filo slice or. Pumpkin, Chickpea, and Red Lentil Stew. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe.

So that is going to wrap it up for this special food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!