Directions:
- Heat a large deep frying pan over a medium to high heat. Add the olive oil, onion, garlic, ginger, and salt. Cook, stirring for 5 minutes, or until the onions are soft and translucent. Add the cumin, and cook for a minute longer.
- Add the tomatoes, sugar, pumpkin and lemon juice and bring to the boil. Cook for about 15 minutes or until the pumpkin is soft. Add the chickpeas and cook for 5 minutes longer.
- Season with salt and freshly ground pepper, spoon some yogurt on top and sprinkle with cilantro. Serve with naan bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.51 Kcal (2029 kJ) | ||
| Calories from fat | 124.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.82g | 21% | |
|---|---|---|---|
| Cholesterol | 2.99mg | 1% | |
| Sodium | 1678.74mg | 70% | |
| Potassium | 1473.82mg | 31% | |
| Total Carbs | 79.21g | 26% | |
| Sugars | 19.63g | 79% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 19.17g | 38% | |
| Vitamin C | 54.3mg | 91% | |
| Iron | 4.2mg | 23% | |
| Calcium | 202.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 71.05 Kcal (297 kJ) | ||
| Calories from fat | 18.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 21% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 1% | |
| Sodium | 246.17mg | 70% | |
| Potassium | 216.12mg | 31% | |
| Total Carbs | 11.62g | 26% | |
| Sugars | 2.88g | 79% | |
| Dietary Fiber | 0.73g | 20% | |
| Protein | 2.81g | 38% | |
| Vitamin C | 8mg | 91% | |
| Iron | 0.6mg | 23% | |
| Calcium | 29.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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