Aromatic chickpeas in a creamy roast pumpkin sauce, finished with a little kick. Indian inspired, fuss-free main to leave your taste-buds tingling
Ingredients
2 tins chickpeas, drained
2 large white onions, diced
1 red chilli, finely chopped
4 garlic cloves, finely chopped
2" ginger, minced
1 small pumpkin
1½ cups almond milk
½ cup non-dairy yoghurt
1½ garam masala
¼ tsp turmeric
1 tsp smoked paprika
1 tsp tamarind paste (or other liquid sweetener)
1 tsp pink himalyan salt
1 tsp black pepper
Instructions
First, pre heat your oven to 400F/200C/Gas Mark 6.
Slice your pumpkin into quarters, remove the seeds (you can use these for Roasted Pumpkin Seeds.) Bush the flesh with olive oil and place skin up on a baking tray and cook for 45-50 minutes or until soft and tender.
Scoop out the flesh into a blender and add the almond milk, yoghurt, garam masala, turmeric, smoked paprika, tamarind paste, salt, pepper and blend on high until smooth.
In a large saucepan or heavy bottomed pot, add a good drizzle of olive oil and fry the onions for about 4-5 minutes on med-high.
Add the chilli, ginger and garlic, stir and continue to fry for 1 minute.
Add the chickpeas, stir to combine, then add the sauce.
Heat the sauce and let bubble on med-low heat with a lid on (to avoid splattering) for 5-10 minutes.
Serve with Basmati Wholegrain Rice or Vegan Flatbreads
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/roasted-pumpkin-chickpea-curry/