Pumpkin Curry with Chickpeas
4 servings
35 minutes
Pumpkin curry with chickpeas is a vibrant and aromatic dish of Indian cuisine that combines the velvety sweetness of pumpkin with the rich flavor of spices. Historically, curry is the heart of Indian gastronomy, where each dish is a work of art made from spices and textures. Protein-rich chickpeas add nutrition to the curry, while zucchini and carrots provide fresh notes. The aroma of cumin, coriander, and curry powder fills the kitchen with Eastern motifs, creating a warming and spicy taste. Stewing the vegetables in broth allows the ingredients to unfold and become tender. The dish is finished with sesame oil and fresh parsley, adding subtle nuances. This curry pairs perfectly with rice or naan bread, turning each spoonful into a journey through the flavors of India.
1
Soak the chickpeas in cold water for 8 hours. Rinse, cover with cold water, bring to a boil and cook over moderate heat for an hour. Drain in a colander.
- Chickpeas: 20 g
2
Cut zucchini and carrot into medium cubes. Chop the onion.
- Courgette: 1 g
- Carrot: 1 piece
- Onion: 1 piece
3
In a large thick-walled pot, heat vegetable oil and sauté onion with curry and other spices for 3 minutes. Add carrot and sauté for 5 minutes. Pour in vegetable broth and bring to a boil. Add chickpeas, zucchini, and pumpkin. Simmer until all vegetables are cooked. Season with salt and black pepper.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Curry powder: 2 teaspoons
- Cumin: 2 teaspoons
- Ground coriander: 1 teaspoon
- Carrot: 1 piece
- Vegetable broth: 1.5 l
- Chickpeas: 20 g
- Courgette: 1 g
- Pumpkin: 500 g
- Coarse salt: 1 teaspoon
- Freshly ground black pepper: pinch
4
Remove from heat and season the curry with sesame oil. Before serving, sprinkle with chopped parsley.
- Light (untoasted) sesame oil: 2 tablespoons
- Parsley: 1 bunch
