Chickpea pumpkin tamarind stew
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By Delinete Rocha
Chickpea pumpkin tamarind stew
3 steps
Prep:20minCook:45min
A light, comforting meal. Slow cooker-friendly.
Updated at: Thu, 17 Aug 2023 06:36:16 GMT
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Ingredients
6 servings
3 tablespoonsneutral oil
such as sunflower or canola
2onion
large, chopped
50gtamarind paste
2bay leaf
20gminced ginger
4garlic cloves
minced
2cinnamon sticks
2cardemon pods
Seeds of
1 teaspoonsgaram masala
1 teaspoonground cumin
1 tspground coriander seeds
½ teaspoonground turmeric
½ tspfenugreek seeds
1 tspnigella seeds
2 x 500gcans chickpeas
rinsed or cook 500g dried chickpeas
1can coconut milk
1200gpumpkin
1green chillis
chopped
1 ½ teaspoonsfine sea salt
more as needed
¾ cupcilantro
chopped, more for serving
2 tablespoonsfresh lemon juice
or lime, plus wedges for serving
Instructions
Step 1
In the themomix, chop and cook onions for 15 minutes. Transfer the onions to slow cooker dish, add garlic, ginger and spices, cook untill fragrant. Add tamarind, chickpeas, coconut milk, bring it to a boil, transfer and cook for 30 minutes or slow cook.
Step 2
Add pumpkin and cook for about 20 minutes, until tender.
Step 3
Adjust salt
Notes
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