Best 2 Pumpkin And Chickpea Hot Pot Recipes

Are you craving a warm, comforting meal that combines the flavors of fall with the nourishment of legumes? Look no further than pumpkin and chickpea hot pot! This delectable dish is a hearty and flavorful stew that blends the natural sweetness of pumpkin with the earthy taste of chickpeas. It's packed with an array of spices that create a complexity of flavors that will delight your taste buds. Whether you're looking for a cozy dinner on a chilly evening or a wholesome meal to share with friends and family, this pumpkin and chickpea hot pot recipe is sure to impress. Let's dive into the ingredients and step-by-step instructions to make this delightful dish!

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN AND CHICKPEA HOT POT

Pumpkin and Chickpea Hot Pot image

With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.

Provided by Nigella Lawson

Categories dinner, one pot, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
1 1/2 cups finely chopped onion
1/4 teaspoon salt, or to taste
2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks
2 15-ounce cans coconut milk
1 cup homemade or canned chicken or vegetable broth
3 tablespoons soy sauce
4 15-ounce cans chickpeas, drained
Freshly ground black pepper
1 cup loosely packed finely chopped cilantro leaves

Steps:

Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.
Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.
Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

Nutrition Facts : @context http, Calories 868, UnsaturatedFat 14 grams, Carbohydrate 84 grams, Fat 48 grams, Fiber 20 grams, Protein 35 grams, SaturatedFat 29 grams, Sodium 1431 milligrams, Sugar 17 grams, TransFat 0 grams

AROMATIC PUMPKIN AND CHICKPEA HOT POT

AROMATIC PUMPKIN AND CHICKPEA HOT POT image

Categories Soup/Stew Bean Sauté Dinner

Yield 4-6 main dish servings

Number Of Ingredients 13

Ingredients

3 T vegetable oil
1.5 C finely chopped onion
1/4 t salt, or to taste
2 t thair red curry paste, or to taste
1 t ground cumin
1 t ground coriander
2 lbs peeled seeded pumpkin, cut into 1 inch chunks
2 15-oz cans coconut milk
1 C homemade or canned chicken or vegetable broth
3 T soy sauce
4 15-oz cans chickpeas, drained
freshly ground pepper
1 C loosely packed finely chopped cilantro leaves

Steps:

place a large wide pan over medium heat and add oil. when hot, add onion and salt, and saute until softened but not browned. add curry paste, and saute for 1 minute. add cumin and coriander. raise heat to medium-high, and add pumpkin. stir for about 1 minute. stir in coconut milk, chicken broth, and soy sauce. partly cover with a lid, and reduce heat to low. simmer gently until pumpkin is almost tender, about 20 minutes. add chickpeas, partly cover, and simmer for 10 minutes or more. stir gently, and adjust salt and pepper to taste. if more heat is desired, add more curry paste. ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

Tips:

Selecting the right pumpkin: Opt for smaller, sweeter varieties like kabocha or butternut squash for a flavorful dish.
Roasting the pumpkin: Roasting caramelizes the pumpkin, bringing out its natural sweetness and amplifying its flavor.
Using fresh herbs: Fresh rosemary and thyme add a burst of aroma and flavor to the hot pot.
Choosing chickpeas: Opt for canned chickpeas for convenience, or soak and cook dried chickpeas if preferred.
Adjusting spice level: Customize the heat level by adding more or less red pepper flakes to suit your taste.
Toppings and garnishes: Elevate the dish with a sprinkle of feta cheese, a dollop of yogurt, or a drizzle of olive oil before serving.

Conclusion:

With its medley of vibrant vegetables, hearty chickpeas, and aromatic spices, this pumpkin and chickpea hot pot is a delicious and wholesome meal. Whether you're looking for a cozy dinner on a chilly evening or a healthy lunch option, this versatile dish is sure to satisfy. Experiment with different types of vegetables and herbs to create your unique flavor combinations, and enjoy a comforting and nutritious hot pot that's perfect for any occasion.