Aromatic Pumpkin And Chickpea Hot Pot Food

PUMPKIN AND CHICKPEA HOT POT

Pumpkin and Chickpea Hot Pot image

With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.

Provided by Nigella Lawson

Categories dinner, one pot, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
1 1/2 cups finely chopped onion
1/4 teaspoon salt, or to taste
2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks
2 15-ounce cans coconut milk
1 cup homemade or canned chicken or vegetable broth
3 tablespoons soy sauce
4 15-ounce cans chickpeas, drained
Freshly ground black pepper
1 cup loosely packed finely chopped cilantro leaves

Steps:

Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.
Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.
Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

Nutrition Facts : @context http, Calories 868, UnsaturatedFat 14 grams, Carbohydrate 84 grams, Fat 48 grams, Fiber 20 grams, Protein 35 grams, SaturatedFat 29 grams, Sodium 1431 milligrams, Sugar 17 grams, TransFat 0 grams

AROMATIC PUMPKIN AND CHICKPEA HOT POT

AROMATIC PUMPKIN AND CHICKPEA HOT POT image

Categories Soup/Stew Bean Sauté Dinner

Yield 4-6 main dish servings

Number Of Ingredients 13

Ingredients

3 T vegetable oil
1.5 C finely chopped onion
1/4 t salt, or to taste
2 t thair red curry paste, or to taste
1 t ground cumin
1 t ground coriander
2 lbs peeled seeded pumpkin, cut into 1 inch chunks
2 15-oz cans coconut milk
1 C homemade or canned chicken or vegetable broth
3 T soy sauce
4 15-oz cans chickpeas, drained
freshly ground pepper
1 C loosely packed finely chopped cilantro leaves

Steps:

place a large wide pan over medium heat and add oil. when hot, add onion and salt, and saute until softened but not browned. add curry paste, and saute for 1 minute. add cumin and coriander. raise heat to medium-high, and add pumpkin. stir for about 1 minute. stir in coconut milk, chicken broth, and soy sauce. partly cover with a lid, and reduce heat to low. simmer gently until pumpkin is almost tender, about 20 minutes. add chickpeas, partly cover, and simmer for 10 minutes or more. stir gently, and adjust salt and pepper to taste. if more heat is desired, add more curry paste. ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

AROMATIC PUMPKIN CHILI

Aromatic Pumpkin Chili image

This recipe came about because I was craving a "different" kind of chili. Pumpkin immediately came to my mind. The smell that filled my house while simmering was amazing! This chili was thick and creamy, not much color but delicious!

Provided by alkaloidqueen

Categories Black Beans

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 (15 1/2 ounce) can garbanzo beans (drained and rinsed)
1 lb dried black beans (used quick soak method, then simmered with recipe, OR use 2 cans black beans, drained and rinsed)
1 (15 ounce) can Libby's canned pumpkin
1 (4 ounce) can diced green chilies
3 cups reduced-sodium chicken broth (add more if a thinner chili is preferred)
1 (14 1/2 ounce) can petite diced tomatoes
1 lb ground bison meat (or whatever meat you prefer)
1 cup chopped onion
1/2 teaspoon garlic powder
1 teaspoon cumin
1 1/2 teaspoons chili powder (add more for more heat)
1/4 teaspoon cayenne (add more for more heat)
1/8 teaspoon nutmeg
2 teaspoons salt
1 teaspoon cinnamon
1 cinnamon stick
cilantro (to garnish)

Steps:

Brown meat and onion together. Add meat and onion to large pot with black beans after they have finished soaking and have been drained and rinsed. Add remaining ingredients except cilantro.
Cover and simmer for 2-3 hours on low heat, maintain a light bubbling and simmer until black beans are soft. Stir occasionally. Adjust the seasonings to your liking.
Garnish with cilantro and serve with tortilla chips.

Nutrition Facts : Calories 514.2, Fat 4.6, SaturatedFat 1.3, Cholesterol 46.9, Sodium 1403.8, Carbohydrate 81, Fiber 19, Sugar 9, Protein 40.9

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