Curried Chick Peas with Pumpkin and Spinach

Ingredients:
- 1 Tablespoon Canola, Vegetable or Mild Olive Oil
- 1 Medium Onion - finely diced or minced
- 1 Medium Carrot - finely grated/shredded
- 3 Garlic Cloves - finely minced
- 2 Tablespoons Curry Powder - hot or mild, use more or less to taste
- 1- 16 ounce can Chick Peas/Garbanzo/Ceci Beans - drained and rinsed
- 1 & 1/2 Cups Cold Water
- 1 Cup Pumpkin Puree
- 1 Cup Frozen Chopped Spinach
- Salt and Freshly Ground Black Pepper - to taste
- 1/4 Cup Toasted Pumpkin Seeds - for garnish (optional)
Directions:
- Heat the oil in a 3 or 4 quart sauce pot over medium-high heat until the oil begins to shimmer.
- Saute the onions until the begin to turn translucent, about 3 minutes.
- Add the grated carrots to the onions and saute until the carrots begin to release their juices and the onions are beginning to turn golden, about another 3-5 minutes.
- Add in the garlic and curry powder and saute for another 30 seconds.
- Next, stir in the chick peas, water and pumpkin puree, stirring to incorporate. Season lightly with a pinch of salt and pepper.
- Reduce heat to medium-low and bring the mixture to a simmer; cook for 10 minutes.
- Add in the frozen chopped spinach, stir to combine and cook for another 10 minutes.
- Season to taste with additional salt, pepper and/or toasted curry powder.
- Garnish with toasted pumpkin seeds if desired. Serve over couscous or a whole grain brown rice.
Hello! This looks so interesting! I have never cooked with pumpkin...
ReplyDeleteAbout the search feature - it was something that was just there when I started my blog, and I changed the title of it from search to the text you see ("enter ingredient..."). If you go into layout and click add a gadget, you may be able to add it. Hope that helps!
I am in the process of making this. will comment again about how it tastes :)
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