Wwpumpkinbaconandherbcouscous Food
PUMPKIN AND CHICKPEA HOT POT
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
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
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