I came across this recipe in a free magazine offered at my local supermarket. I simply could not resist the appealing tastes of autumn. And the best thing is, I tested it on my family last night and the kids absolutely loved it! It’s simple, it’s healthy and it’s tasty. What more could you ask for?
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 2 tbsp of canola oil
- 2 tbsp of freshly grated ginger
- 6 cups of pumpkin, peeled and diced (I used buttercup pumpkin)
- 4 tsp of curry powder
- 1/4 tsp each of salt and pepper
- 3 tbsp of tomato paste
- 1.5 cups vegetable broth
- 19 oz of canned chickpeas, drained and rinsed
- 1/4 cup of raisins
- 1/4 cup of slivered almonds
- 2 tbsp fresh cilantro
1. Using a food processor, puree the onion and garlic into a paste. Heat the oil in a large saucepan over medium-high heat. Stir in the onion-garlic paste and ginger. Cook until most of the moisture evaporates. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute. Mix in the tomato paste and cook another 2 minutes.
2. Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly (approx 10-12 minutes). Stir in the chickpeas. Allow to simmer for 30 minutes.
3. Serve on a bed of Basmati rice. Garnish each dish with raisins, almond slivers and cilantro.
Bring your appetite!