Aromatic pumpkin and chickpea stew

Bill Granger combines pumpkin and chickpeas in a colourful and delicious vegetarian dish, fantastically simple to make
By Bill Granger
Aromatic pumpkin and chickpea stew
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp freshly grated ginger
  • 1 tsp salt
  • 0.5 tsp ground cumin
  • 400 g canned chopped tomatoes
  • 1 tbsp brown sugar
  • 350 g pumpkin, cubed
  • 2 tbsp lemon juice
  • 400 g tinned chickpeas, drained
  • 1 pinches black pepper
  • 3 tbsp natural yogurt
  • 1 handfuls coriander, chopped

Method

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 coriander. Serve with naan bread.

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