Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin, chickpea & zucchini curry (vegan/vegetarian). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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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! Not just for pumpkin season, these gluten free pumpkin chickpea blondies will completely change your mind about putting chickpeas in desserts because they are so moist and delicious! Pumpkin and Chickpeas Combine For the Creamiest Vegan Soup Ever.

To get started with this particular recipe, we must prepare a few components. You can have pumpkin, chickpea & zucchini curry (vegan/vegetarian) using 27 ingredients and 5 steps. Here is how you can achieve that.

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

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

This vegan pumpkin chickpea stew or curry is one of those recipes. I've switched out coconut oil primarily for olive oil. Pumpkin, Chickpea, and Red Lentil Stew. What's not to like about black-eyed peas, chickpeas, and pumpkin with lots of spices?

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

This Black-Eyed Pea, Pumpkin & Chickpea Stew Will Warm Up Any Winter Day. This delicious meat-free curry from Jamie Oliver is the perfect warming dish to enjoy with your mates after you've been out for Bonfire Night. 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. Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING.

So that is going to wrap this up for this exceptional food pumpkin, chickpea & zucchini curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident 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, friends and colleague. Thank you for reading. Go on get cooking!