Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a Easy dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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! This vegan pumpkin chickpea curry is made with pantry staples and is easy to modify and meal prep! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you cook it.

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

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

This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. This Chickpea Curry is my take on the Classic Chana Masala - while the base recipe is very similar, I decided to give this classic recipe a little twist by adding: Chipotle Powder, to spice things up a bit. This fragrant, satisfying vegetarian Moroccan soup with pumpkin, chickpeas, and tomatoes is quick and easy to prepare.

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

Moroccan Pumpkin, Chickpea and Tomato Soup Recipe. 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. Made from quinoa, pumpkin, chickpeas and spinach, get the recipe here. This particular recipe uses quinoa, pumpkin, chickpeas and spinach so it is a perfect source of protein and nutrients.

So that’s going to wrap it up for this Easy food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!