Best 2 Aromatic Pumpkin And Chickpea Hot Pot Recipes
Indulge in a culinary adventure with our tantalizing Aromatic Pumpkin and Chickpea Hot Pot, a delightful vegetarian dish that bursts with vibrant flavors and wholesome goodness. This comforting hot pot features tender chunks of pumpkin and chickpeas simmered in a rich and flavorful broth infused with an aromatic blend of spices. As the pumpkin and chickpeas soak up the savory broth, they transform into a symphony of textures and tastes, creating a hearty and satisfying meal. Accompanying the hot pot are three equally enticing recipes: a refreshing Cucumber and Mint Raita, a vibrant Pomegranate and Feta Salad, and delectable Garlic Naan. Together, these recipes offer a well-rounded and unforgettable dining experience that will leave you craving for more.
Let's cook with our recipes!
AROMATIC PUMPKIN AND CHICKPEA HOT POT
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.
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
Tips:
- Use a variety of vegetables. This will add flavor and texture to your hot pot. Some good choices include carrots, celery, potatoes, onions, and peppers.
- Don't be afraid to experiment with different spices. Cumin, coriander, and chili powder are all good options. You can also add fresh herbs, such as cilantro or basil.
- Cook the hot pot over low heat. This will help to develop the flavors and prevent the vegetables from becoming overcooked.
- Serve the hot pot with a variety of dipping sauces. Some good choices include soy sauce, hoisin sauce, and chili sauce.
Conclusion:
Aromatic pumpkin and chickpea hot pot is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The combination of pumpkin, chickpeas, and spices creates a warm and flavorful broth that is sure to please everyone at the table. Serve it with a variety of dipping sauces and enjoy!
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