Aromatic pumpkin and chickpea stew
By: Bill Granger From: Good Food Bites
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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
- 400g tinned chopped tomatoes
- 1 tbsp brown sugar
- 350g pumpkin, cubed
- 2 tbsp lemon juice
- 400g tinned Chickpeas, drained
- 1 pinch black pepper
- 3 tbsp natural Yogurt
- 1 handful Coriander, chopped
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.
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Latest Comment
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?