Pumpkin Curry with Chickpeas

Main Dishes | Indian cuisine

⏳ Time

35 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Curry with Chickpeas

Ingredients

Chickpeas - 0.7 oz
Zucchini - 1 piece
Carrot - 1 piece
Onion - 1 piece
Vegetable Oil - 2 tablespoons
Curry Powder - 2 teaspoons
Cumin (Cumin Seeds) - 2 teaspoons
Ground coriander - 1 teaspoon
Vegetable Broth - 1 qt
Pumpkin - 17.6 oz
Coarse Salt - 1 teaspoon
Freshly ground black pepper - a pinch
Light Sesame Oil - 2 tablespoons
Parsley - 1 bunch

Step by Step guide

Step 1

Soak the chickpeas in cold water for 8 hours. Rinse, cover with cold water, bring to a boil, and simmer for 1 hour. Drain in a colander.

Step 2

Cut the zucchini and carrot into medium cubes. Chop the onion.

Step 3

In a large heavy-bottomed pot, heat the vegetable oil and sauté the onion with curry and other spices for 3 minutes. Add the carrot and sauté for 5 minutes. Pour in the vegetable broth and bring to a boil. Add the chickpeas, zucchini, and pumpkin. Simmer until all the vegetables are cooked. Season with salt and black pepper.