AfricanMain CourseVegetarian

Pumpkin Stew With Chickpeas Recipe

Name: Pumpkin Stew With Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 cup kabuli chana (white chickpeas) - soaked overnight; 2 cups kaddu (parangikai/ pumpkin) - cut into cubes; 1 carrot (gajjar) - diced; 1 onion - finely chopped; 4 cloves garlic - finely chopped; 1 inch ginger - finely chopped; 1 cup homemade tomato puree; 1 teaspoon cumin powder (jeera); 1 teaspoon coriander powder (dhania); 1 teaspoon cinnamon powder (dalchini); 1 teaspoon red chilli flakes; 2 tablespoons coriander (dhania) leaves - chopped; 1 lemon - juice; extra virgin olive oil - for cooking; salt - to taste

A vegetarian African recipe with kabuli chana (white chickpeas) - soaked overnight, kaddu (parangikai/ pumpkin) - cut into cubes, carrot (gajjar) - diced. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

725kcal

Estimated Cost

₹375-525

Carbs80g

Protein42g

Fats27g

Servings Scaler

Instructions

14 steps

1
To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready
2
Soak the chickpeas overnight or for at least 8 hours
kabuli chana (white chickpeas) - soaked overnight(1 cup)
3
Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes
salt - to taste
4
This will yield about 2-1/2 cups of cooked chickpeas
5
Heat olive oil in a pan over medium heat; Add onions, ginger and garlic and saute until the onions become tender and translucent
onion - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)extra virgin olive oil - for cooking
6
Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm
carrot (gajjar) - diced(1)onion - finely chopped(1)salt - to taste
7
Take care to ensure it does not become too mushy
8
Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)cinnamon powder (dalchini)(1 teaspoon)red chilli flakes(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)salt - to taste
9
Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil
homemade tomato puree(1 cup)
10
Add a little water if required to adjust the consistency of the stew accordingly
11
Check the salt and seasonings and adjust according to taste
salt - to taste
12
After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat
13
Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot
14
Serve Pumpkin Stew With Chickpeas Recipe With Israeli Couscous and a Greek Style Beans Stir Fry for a delicious continental dinner with friends and family

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Recipe Source: archanaskitchen.com

AfricanMain CourseVegetarian

Pumpkin Stew With Chickpeas Recipe

A vegetarian African recipe with kabuli chana (white chickpeas) - soaked overnight, kaddu (parangikai/ pumpkin) - cut into cubes, carrot (gajjar) - diced. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

725kcal

Est. Cost₹375-₹525

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

80g(44%)

Protein

42g(23%)

Fats

27g(33%)

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Directions

14 steps

1
To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready
2
Soak the chickpeas overnight or for at least 8 hours
kabuli chana (white chickpeas) - soaked overnight(1 cup)
3
Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes
salt - to taste
4
This will yield about 2-1/2 cups of cooked chickpeas
5
Heat olive oil in a pan over medium heat; Add onions, ginger and garlic and saute until the onions become tender and translucent
onion - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)extra virgin olive oil - for cooking
6
Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm
carrot (gajjar) - diced(1)onion - finely chopped(1)salt - to taste
7
Take care to ensure it does not become too mushy
8
Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups)cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)cinnamon powder (dalchini)(1 teaspoon)red chilli flakes(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)salt - to taste
9
Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil
homemade tomato puree(1 cup)
10
Add a little water if required to adjust the consistency of the stew accordingly
11
Check the salt and seasonings and adjust according to taste
salt - to taste
12
After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat
13
Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot
14
Serve Pumpkin Stew With Chickpeas Recipe With Israeli Couscous and a Greek Style Beans Stir Fry for a delicious continental dinner with friends and family