Spiced Pumpkin & Chickpea Pot
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
Description
A mildly flavoured vegetarian dish that is perfect for a tasty weekday dinner.
Ingredients
1 Tbsp (15 ml) NOMU Olive Oil
1 onion, finely chopped
2 cloves garlic, finely crushed
1 Tbsp (15 ml) medium curry powder
1 tsp (5 ml) turmeric
1 Tbsp (15 ml) NOMU Moroccan Rub
50 g tomato paste
1 C (250 ml) cream
1 Tbsp (15 ml) NOMU Vegetable Fond stirred into 1 C
(250 ml) water
1 Tbsp (15 ml) honey
3 curry leaves
500 g pumpkin, peeled and diced
1 red onion, peeled and quartered
1 Tbsp (15 ml) NOMU Olive Oil
200 g Bella tomatoes
1 x 400 g tin chickpeas
Instructions
Preheat the oven to 180 °C.
Heat the oil in a casserole pot and sauté the onion until soft and translucent, add the garlic and fry for 2 minutes, add the dry spices and fry for a further 2 minutes. Add the tomato paste, cream, stock, honey and curry leaves and stir well. Bring to a gentle simmer over a low heat. Simmer for 30 minutes, stirring occasionally until the sauce has reduced and thickened.
While the curry sauce is simmering, place the pumpkin and onions into a baking tray. Drizzle with the olive oil and toss well. Bake for 30 minutes, toss in the tomatoes and bake for a further 15 minutes, until the pumpkin is cooked through.
Add the cooked butternut, onions, tomatoes and chickpeas to the sauce. Season to taste and serve.
