Pumpkin And Chickpea Hot Pot Recipes

PUMPKIN AND CHICKPEA HOT POT

Pumpkin and Chickpea Hot Pot image

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

Ingredients

3 tablespoons vegetable oil
1 1/2 cups finely chopped onion
1/4 teaspoon salt, or to taste
2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks
2 15-ounce cans coconut milk
1 cup homemade or canned chicken or vegetable broth
3 tablespoons soy sauce
4 15-ounce cans chickpeas, drained
Freshly ground black pepper
1 cup loosely packed finely chopped cilantro leaves

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

AROMATIC PUMPKIN AND CHICKPEA HOT POT

AROMATIC PUMPKIN AND CHICKPEA HOT POT image

Categories Soup/Stew Bean Sauté Dinner

Yield 4-6 main dish servings

Number Of Ingredients 13

Ingredients

3 T vegetable oil
1.5 C finely chopped onion
1/4 t salt, or to taste
2 t thair red curry paste, or to taste
1 t ground cumin
1 t ground coriander
2 lbs peeled seeded pumpkin, cut into 1 inch chunks
2 15-oz cans coconut milk
1 C homemade or canned chicken or vegetable broth
3 T soy sauce
4 15-oz cans chickpeas, drained
freshly ground pepper
1 C loosely packed finely chopped cilantro leaves

Steps:

place a large wide pan over medium heat and add oil. when hot, add onion and salt, and saute until softened but not browned. add curry paste, and saute 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 or 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.

PUMPKIN AND CHICKPEA RATATOUILLE

Pumpkin and Chickpea Ratatouille image

Recipe from Womens Weekly magazine and stated to be from the WW "Pantry" cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine

Provided by Jubes

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

600 g jap pumpkin, coarsely chopped
1 tablespoon olive oil
1 medium sized red onion, sliced thinly
2 garlic cloves, sliced thinly
2 tablespoons tomato paste
2 tablespoons red wine vinegar
400 g crushed tomatoes
1/2 cup water or 1/2 cup vegetable stock
1 teaspoon ground allspice
400 g chickpeas, drained and rinsed well

Steps:

Preheat oven to 220°C.
Place the pumpkin in a single layer onto an oven tray. Drizzle with half of the oil. Roast uncovered for 20 minutes or until tender. Remove any skins.
Heat the remaining oil in a large saucepan. Cook the onion and garlic, stirring, until the onion softens. Add the tomato paste and cook a further minute.
Add the vinegar, undrained tomatoes, water (or stock), allspice, chickpeas and pumpkin. Bring to the boil and then simmer for 5-10 minutes.
Serve ratatouile over couscous or quinoa. Garnish by sprinkling over some fresh herbs such as parsley or basil.

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