PUMPKIN AND CHICKPEA HOT POT
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
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
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Chosen Bobcat
[email protected]I can't wait to try this recipe. It looks so good!
Marley Ex
[email protected]This recipe is a great way to get your kids to eat more vegetables.
Krystian Paryk
[email protected]I'm going to try this recipe tonight. It looks delicious!
PARVANA TV
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Ayat Channel
[email protected]I love this recipe! It's so versatile and I can use whatever vegetables I have on hand.
Antthereis Floyd
[email protected]Delicious!
S Hataba
[email protected]This dish was so easy to make and it was packed with flavor. I will definitely be making it again.
Karl Fleming
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this recipe. The chickpeas and sweet potatoes balanced out the sweetness of the pumpkin perfectly.
Mr Abdu
[email protected]This recipe is a great way to use up leftover pumpkin. I had some leftover from Halloween and this was the perfect way to use it up.
Erick Luu
[email protected]I made this recipe last night and it was a hit with my guests! The flavors were amazing and the pumpkin and chickpeas were cooked perfectly.
Abel Ramirez
[email protected]This pumpkin and chickpea hot pot was a delicious and easy meal to make. My family loved it, and my kids especially enjoyed the sweet potatoes.