Pumpkin, Carrot and Chickpea Curry

I really like the chickpeas in a variety of sauces. It’s my favorite beans. This recipe from about.com is simple, if you have good curry powder. It’s seasonal and sweet, because of pumpkin. And it’s lazy, because you can use chickpeas from can. Goes well with plain rice and some plain yogurt.

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1 tbsp. olive oil
1/2 sweet onion, chopped
1 clove garlic, chopped fine
1/2 lb. peeled pumpkin or other winter squash, cut into 1” chunks
1/2 carrot, chopped
1 tsp. curry powder
1/2 15-ounce can plum tomatoes, chopped (reserve juice) (I used plain tomato sauce)
1 bay leaf
1 thyme branch
1 cup vegetable broth or water
1 cup cooked chickpeas
Sea salt and freshly ground pepper
1/4 cup chopped cilantro

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Warm olive oil in a soup pot over medium heat. Add onions and garlic, and cook 5 minutes, until onions are translucent.
Add pumpkin, carrot, and curry, and stir to coat the vegetables. Cook 5 minutes.

Add tomatoes, bay leaf, thyme, broth, chickpeas and two pinches of salt. Bring curry to a boil, reduce heat, cover and cook for 25-30 minutes, until squash is tender.

Discard bay leaf and thyme branches and adjust seasoning. Add cilantro when serving.

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