Chickpea Pumpkin-Curry (Super Easy)

This dish was borne of a need for two things: to use my wilting spinach and opened can of pumpkin, and to satisfy my craving for that oh-so-delicious legume known as… the Chickpea. Or the Garbanzo bean. Or sometimes called a Cici bean… or an Indian bean… the list goes on. But for every name that this luscious legume possesses, there are hundreds of delicious recipes. Here is one that I am sure has been tried before, but I have come up with my own version that is incredibly simple, quick, and healthy. Using pumpkin to thicken the sauce not only prevents use of oils and fats, but also adds another delightful layer of flavor. Oh, and I used steamed spinach as a base only because it was wilting and I needed to use it. I would suggest steaming another green, such as kale or chard, in it’s place. Unless you really like the musky taste of spinach. I’m not a fan.


Chickpea Pumpkin-Curry

serves 2 (or one really hungry monkey)


2 cups (or one can) cooked chickpeas

3 Tbs cooked (or canned) pumpkin puree

2 Tbs water

2 tsp curry powder

pinch of cinnamon

pinch of salt

pinch of fresh ground pepper

4 cups leafy green of choice


For Chickpea Curry:

Rinse the chickpeas, and place in a medium saucepan on medium heat. Add pumpkin puree (not pumpkin pie mix!) and water. Stir to mix well. Add curry powder and cinnamon, bring to a simmer, and cook until the sauce becomes thick. Add salt and pepper to taste.

For Greens:

Simply steam a green (or greens) of choice and place on a plate with Curried Chickpeas on top.

Serve and enjoy!


18 June 2010. Tags: , , , . Food and Recipes.

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