Pumpkin & Chickpea Curry

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?

INGREDIENTS

• 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

METHOD

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!

MM