Easiest Way to Make Perfect Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian). They're sweet, moist, chocolatey, fall-spiced and oh How ready are you to sink your teeth into these Pumpkin Chickpea Blondies? Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever. From Anna Monette Roberts, POPSUGAR Food.

Soft & chewy Chickpea Pumpkin Blondies - Only one bowl + eight ingredients needed to make these easy, fall. This Vegan Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour. Why you'll love this Chickpea Pumpkin Biryani: it's filling and satisfying. You can have Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian) using 27 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin, Chickpea & Zucchini Curry (Vegan/Vegetarian)

1. 🢂 1/2 of Butternut Pumpkin (600gms).
2. 🢂 1 of Zucchini.
3. 🢂 2 of Tomatoes.
4. 🢂 2 handfuls of Baby Spinach.
5. 🢂 1 of Brown Onion.
6. 🢂 1 of Garlic Clove.
7. 🢂 1 Tbs of Fresh Ginger grated.
8. 🢂 500 mls of Vegetable Stock.
9. 🢂 1 Can (240 gm) of Chickpeas.
10. 🢂 1 Can (400 gm) of Tomatoes.
11. 🢂 2 Tbs of Coconut (or Greek) yoghurt.
12. 🢂 2 Tbs of Olive Oil (or vegetable oil).
13. 🢂 of The Spices.
14. 🢂 4 of Cardamom Pods.
15. 🢂 3 of Cloves.
16. 🢂 2 of Star Anise.
17. 🢂 4 of Curry Leaves.
18. 🢂 2 of Bay Leaves.
19. 🢂 1 of Cinnamon Stick.
20. 🢂 1 Tsp of Fenugreek Seeds.
21. 🢂 2 of Tsps Ground Corriander.
22. 🢂 2 of Tsps Ground Cumin.
23. 🢂 1 Tsp of Garam Masala.
24. 🢂 1 Tsp of Ground Tumeric.
25. 🢂 of Fresh or dried chili.
26. 🢂 to taste of Salt.
27. 🢂 to taste of Pepper.

You need to give this Spanish pumpkin and chickpea stew a try! It's so comforting, satisfying and easy to make. 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.

instructions 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.

This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin! I'm having my annual trepidation about pumpkin season. Moroccan Pumpkin, Chickpea and Tomato Soup Recipe. This satisfying vegetarian Moroccan soup with pumpkin and chickpeas is fragrant with Moroccan spices of saffron, ginger, cinnamon, and Ras. This delicious pumpkin and chickpea curry is an easy and inexpensive dinner to make.