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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konain gaming
[email protected]This was a great recipe. It was easy to follow and the results were delicious.
md Ahsanullah ak
[email protected]I loved the combination of pumpkin and chickpeas. It was a unique and flavorful dish.
Jeff Ruch
[email protected]This was a great recipe. I will definitely make it again.
Abdullah Kamboh
[email protected]Delicious and easy to make!
Sandra Williams
[email protected]This was a great recipe! I made it for a party and it was a hit. Everyone loved the combination of flavors and textures. The pumpkin and chickpeas were cooked perfectly, and the spices gave it a wonderful flavor. I will definitely be making this agai
Devan Lee
[email protected]I made this dish for my family and they all loved it! The pumpkin was creamy and flavorful, and the chickpeas added a nice texture. The spices were perfectly balanced and gave the dish a wonderful depth of flavor. I would definitely recommend this re
M Rayhan
[email protected]This was a great recipe! It was easy to follow and the results were delicious. I loved the combination of pumpkin and chickpeas, and the spices gave it a nice warmth. I will definitely be making this again!
Lucrecia Garcia
[email protected]I'm not usually a fan of pumpkin, but this dish changed my mind! The pumpkin was cooked perfectly and had a lovely sweetness to it. The chickpeas added a nice protein boost, and the spices gave it a wonderful flavor. I will definitely be making this
Madison Monks
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved the combination of flavors and textures. The pumpkin and chickpeas were creamy and tender, and the spices gave it a nice kick. I would definitely recommend this recipe
M sami m Sami M Sami m Sami
[email protected]I followed the recipe exactly and the results were amazing! The hot pot was creamy and flavorful, with just the right amount of heat. The pumpkin and chickpeas were cooked perfectly, and the spices gave it a wonderful depth of flavor. I served it wit
Kaylee Lingeveld
[email protected]This pumpkin and chickpea hot pot was an absolute delight! The flavors were perfectly balanced, with a hint of sweetness from the pumpkin and a touch of spice from the cumin and coriander. The chickpeas added a nice protein boost, and the whole dish