Aromatic Pumpkin and Chickpea/Garbanzo Stew
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
2
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
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)