This West Indian inspired, whole foods pumpkin and chickpea curry recipe is a wonderful fall/winter entrée and does not need much more than fragrant brown basmati rice and some cooked greens to make an excellent meal. You can add some fish or tofu to this recipe for extra protein, but it is excellent as is. Any firm winter squash (kabocha, hubbard, butternut, acorn, etc) can be used in place of the pumpkin. The flavor of this dish improves when it sits overnight.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 1 clove garlic, chopped fine
- 1 pound peeled pumpkin or other winter squash, cut into 1” chunks
- 1 carrot, chopped
- 1 tablespoon curry powder
- 1 15-ounce can plum tomatoes, chopped (reserve juice)
- 1 bay leaf
- 2 thyme branches
- 2 cups vegetable broth or water
- 2 cups cooked chickpeas
- Sea salt and freshly ground pepper
- ½ cup chopped cilantro
Preparation:
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.
Serves 4-6
Copyright 2009 by Jen Hoy
