Chickpeas with Pumpkin

Chickpeas with Pumpkin

After going for new recipes for the old asparagus and tomato during spring and summer of this year, I wanted to try something new with something new. So for the next couple of weeks I will cook and bake with pumpkin. For a start, here's a pumpkin curry with Indian-style flavours. The original recipe uses fresh chiles instead of dried and I guess next time I would also use fresh ones to give the dish a bit more heat.

Chickpeas with Pumpkin

Adapted from Tender Vol. I by Nigel Slater


200g dried chickpeas, soaked overnight
2 onions, diced
2 Tbsp sunflower oil
4 cloves garlic, minced
thumb-sized piece of ginger, minced
2 tsp ground turmeric
6 green cardamon pods, crushed
2 dried, red chiles
500g pumpkin, peeled and seeded *
250 ml vegetable stock
400 ml coconut milk

* Used Hokkaido.

1 1/2 cup basmati rice


Drain the chickpeas and boil in unsalted water until tender, about 40 to 50 minutes. Heat the oil in a large skillet and fry the onions on medium-high heat until soft. Add the garlic, turmeric, ginger and cardamons and fry on low heat, stirring constantly, for a couple of minutes. Cut the pumpkin into bize-sized chunks and add those to the skillet. Add the stock and chickpeas, bring to a boil, then turn down the heat and simmer until the pumpkin is tender. Add the coconut milk and let come back to a simmer. Serve with basmati rice.


Jeanne said...

I bet the curry tastes excellent with pumpkin! Great flavors in this dish.

Elle said...

This is a much healthier use of pumpkin than the little cakes...and it looks delicious, too.

girlichef said...

Oh! Pumpkins and chickpeas...I like it! Sounds like a tasty combination...may have to do something with it soon. :D

mangocheeks said...

I've never had curry with pumpkin. So will have to give this a go, esp as it includes chickpeas too.

Heide M (TM) said...

Cool recipe. The chick peas and pumpkin are a interesting combo.