Pumpkin Curry with Chickpeas
Main Dishes • Indian
Description
Pumpkin Curry with Chickpeas
Ingredients
- Chickpeas 0 oz
- Zucchini 1 piece
- Carrot 1 piece
- Onion 1 piece
- Vegetable Oil 2 tablespoons
- Curry Powder 2 teaspoons
- Cumin (Cumin Seeds) 2 teaspoons
- Ground coriander 1 teaspoon
- Vegetable Broth 0 qt
- Pumpkin 20 oz
- Coarse Salt 1 teaspoon
- Freshly ground black pepper a pinch
- Light Sesame Oil 2 tablespoons
- Parsley 1 bunch
Step-by-Step Guide
Step 1
Soak the chickpeas in cold water for 8 hours. Rinse, cover with cold water, bring to a boil, and simmer for 1 hour. Drain in a colander.
Step 2
Cut the zucchini and carrot into medium cubes. Chop the onion.
Step 3
In a large heavy-bottomed pot, heat the vegetable oil and sauté the onion with curry and other spices for 3 minutes. Add the carrot and sauté for 5 minutes. Pour in the vegetable broth and bring to a boil. Add the chickpeas, zucchini, and pumpkin. Simmer until all the vegetables are cooked. Season with salt and black pepper.
Step 4
Remove from heat and stir in the sesame oil. Before serving, sprinkle with chopped parsley.
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