Pumpkin Chickpea Curry
Tender Chickpeas gently simmered in a beautifully fragrant pumpkin broth. The perfect recipe to warm the cockles of your heart in the cold weather.
  • 1 cup Chickpea
  • 1 Small Onion chopped
  • 1 cup Tomato Puree
  • 2 cup Pumpkin Puree
  • 2 tsp Ginger Garlic Paste
  • 1 Bay Leaf
  • 2 Cinnamon Sticks
  • 6 Cloves
  • 1 tsp Fennel Powder
  • 1½ tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • ¾ tsp Turmeric Powder
  • 1½ tbsp Tamarind Water
  • 1 cup Water
  • Cilantro
  • Salt as per taste
  1. Soak chickpea in sufficient water overnight. Cook the pea until they are soft and tender, allow it to cool. Drain the water.
  2. Bring a large pot of water to boil. Slit the pumpkin in half. Remove seeds with a spoon. Slice halves into quarters. Carefully peel the hard skin off. Cube into 1 inch pieces. Throw the chunks in the boiling water and cook till tender.
  3. Once cooked drain the water and let it cool. Add the pumpkin to a food processor add a little water if required. Pulse until smooth
  4. Heat oil in a large pot, add bay leaf, cinnamon stick, cloves and roast until fragrant. Add onion and saute, add ginger garlic paste and cook for a minute.
  5. Add fennel powder, coriander powder, red chili powder, turmeric and stir well till the spices are cooked through. Add a splash of water if needed to prevent burning.
  6. Stir in tomato puree, pumpkin puree and bring to a simmer.
  7. Now add chickpea and stir until fully combined. Pour a cup of water, tamarind water and mix well. Bring to a boil. Add some salt, to taste. Lower the heat, cover with lid and simmer for 10 minutes. Garnish with cilantro.
  8. Ladle hot curry into a bowl and serve with puri.
Recipe by Samosa Street at http://samosastreet.com/pumpkin-chickpea-curry/