Similar recipes
Ingredients
- 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
Buy Ingredients at mySupermarket
More information
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
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.
Comments & Ratings
You need to be logged in to comment on this recipe
Register
Latest Comment
View all comments (5)Fantastic Anne, always lovely to hear positive feedback :-)
Never had a very high opinion of pumpkins as a food item before, but this recipe has helped change my opinion. It is really simple to cook and delicious! Had a green chilli and added that for a bit of oomph, I will make it again (I still have another pumpkin left over from Halloween.
This is really, really delicious! This was a last minute choice for Sunday dinner and it was a big hit! I followed the reciepe exaclty -except that I substituted the chick peas for frozen green peas ( didn't have any chick peas in). The flavour is wonderful and layered - hints of cumin , lemon , coriander etc as you eat. My 7 yr old and 2.5yr old could not get enough of it. I will make it again - with chick peas. My tip? roast the pumpkin first so hat it sweetens - and then add it at the last minute - already cooked. We served it with homemade nan bread - but you can also serve it with soda bread - rolled out to resemble nan.
The soup will keep in the freezer for about 3 months. It's good to freeze it in portion sized batches, then you can just defrost what you need.
Sounds fantastic - would I be able to freeze this dish?