Aromatic Pumpkin and Chickpea/Garbanzo Stew |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe combines pumpkin and chickpeas/garbanzos in a colourful and delicious vegetarian dish, fantastically simple to make. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
1 tablespoon ginger, freshly grated |
1 teaspoon salt |
1/2 teaspoon ground cumin |
14 ounces tinned chopped tomatoes |
1 tablespoon brown sugar |
12 ounces pumpkin, cubed |
2 tablespoons lemon juice |
14 ounces chickpeas, drained |
1 pinch black pepper |
3 tablespoons natural yogurt |
2 tablespoons cilantro, chopped |
Directions:
1. 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.
2. 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.
3. Season with salt and freshly ground pepper, spoon some yogurt on top and sprinkle with cilantro. Serve with naan bread.
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