How to Cook Yummy Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). 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! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food.

This vegan and gluten-free Pumpkin Chickpea Chili is a cinch to make, loaded with flavor, protein and fiber, and is ready in less than an hour! Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It's a rich, creamy curry that you can eat on its own. You can cook 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)

You need 1/2 of Butternut Pumpkin (600gms).
You need 1 of Zucchini.
You need 2 of Tomatoes.
It's 2 handfuls of Baby Spinach.
You need 1 of Brown Onion.
It's 1 of Garlic Clove.
It's 1 Tbs of Fresh Ginger grated.
You need 500 mls of Vegetable Stock.
It's 1 Can (240 gm) of Chickpeas.
You need 1 Can (400 gm) of Tomatoes.
Prepare 2 Tbs of Coconut (or Greek) yoghurt.
Prepare 2 Tbs of Olive Oil (or vegetable oil).
It's of The Spices.
Prepare 4 of Cardamom Pods.
It's 3 of Cloves.
Prepare 2 of Star Anise.
Prepare 4 of Curry Leaves.
Prepare 2 of Bay Leaves.
Prepare 1 of Cinnamon Stick.
You need 1 Tsp of Fenugreek Seeds.
You need 2 of Tsps Ground Corriander.
It's 2 of Tsps Ground Cumin.
Prepare 1 Tsp of Garam Masala.
You need 1 Tsp of Ground Tumeric.
It's of Fresh or dried chili.
You need to taste of Salt.
You need to taste of Pepper.

They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? This vegan Pumpkin Chickpea Curry recipe is easy, healthy, rich in protein and delicious. It's great for meal prep and very comforting! This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) instructions

Saute Onions, Ginger and Garlic on low heat in olive oil for approx 10 minutes.
Add all Spices to pan and and fry for a minute or 2 (or until fragrant).
Add all vegetables minus the Spinach and stir.
Add the canned Tomatoes, Chickpeas, Stock, Yoghurt & bring to boil.
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.

Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. 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. Stir in chickpeas, pumpkin purée, and broth; bring to a boil. Divide soup among serving bowls and drizzle.