Chickpea & Pumpkin Curry Recipe
Photo by Ali Allen

Chickpea & Pumpkin Curry


This is such a comforting dish for wintery days.

Chickpeas are a starchy carbohydrate, but they also contain protein. They are a brilliant substitute for meat, as demonstrated here in this filling meal. The dish also includes pumpkin and sweet potato so eat as it is, there’s no need to add rice or other extras.

Sweet potatoes and pumpkins get their characteristic orange colour from beta-carotene which we convert into vitamin A in our bodies, which helps to support our eye sight and the growth and development of our cells.

This also works really well in a slow cooker using dried chickpeas.

  • 2 cups of chopped pumpkin (or any squash)
  • 2 sweet potatoes, peeled and cut into cubes
  • 2 leeks, diced into half moons
  • 1 white onion, peeled and finely diced
  • 1 400ml can of coconut milk
  • 2cm cube of fresh ginger
  • 1 tsp ground turmeric (or a nice 2cm chunk of fresh turmeric)
  • 1 glass jar of cooked chickpeas in water, rinsed and drained
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 400ml filtered water or stock
  • Salt & pepper to taste
  • Fresh coriander to sprinkle on top
  • Olive oil or coconut oil

Heat oven to 160 C.

Sauté the onion, garlic and leeks in the oil to soften. Do not brown. Add the pumpkin, sweet potato and ginger and mix well.

Add the chickpeas and spices then pour over the coconut milk and water/stock. Stir well. Cover and put into the oven for 30 mins.

Before serving, sprinkle with fresh coriander and season to taste.

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