CHICKPEAS WHOLE FOODS RECIPES

Name: Pumpkin curry with chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 3 tbsp Thai yellow curry paste, or vegetarian alternative; 2 onions, finely chopped; 3 large stalks lemongrass, bashed with the back of a knife; 6 cardamom pods; 1 tbsp mustard seed; 1 piece pumpkin or a small squash (about 1kg); 250ml vegetable stock; 400ml can reduced-fat coconut milk; 400g can chickpea, drained and rinsed; 2 limes; large handful mint leaves; naan bread, to serve

PUMPKIN CURRY WITH CHICKPEAS RECIPE - BBC GOOD FOOD

Pumpkin curry with chickpeas recipe - BBC Good Food image

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Provided by Barney Desmazery

Categories Dinner, Main course, Side dish, Vegetable

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Steps:

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Nutrition Facts : Calories 293 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 9 grams protein, SodiumContent 1.32 milligram of sodium

PUMPKIN CURRY WITH CHICKPEAS RECIPE - BBC GOOD FOOD

Pumpkin curry with chickpeas recipe - BBC Good Food image

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.

Provided by Barney Desmazery

Categories Dinner, Main course, Side dish, Vegetable

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Steps:

Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

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