Indian pumpkin & chickpeas with raisins & almonds

Indian pumpkin & chickpeas with raisins & almonds

From
Grains
Serves
6
Prep
20 mins
Cooking time
40 mins
Photographer
Deidre Rooney

If you want to go the healthy route, leave out the cream here or add a little yoghurt instead. If you use yoghurt, stir it in at the end or it will split when boiled.

From the grocer

Ingredients

Quantity Ingredient
2 tablespoons peanut or sunflower oil, plus extra for drizzling
salt and freshly ground black pepper
1 teaspoon ground cumin
400ml chicken or vegetable stock
50g raisins
400g tinned chickpeas, drained and rinsed
2 tablespoons ground almonds
20g desiccated coconut
50ml thick cream
2 tablespoons flaked almonds, toasted

From the greengrocer

Quantity Ingredient
1kg butternut pumpkin, peeled, seeded and cut into large chunks
1 large onion, roughly chopped
3 garlic cloves, crushed
1 red chilli, halved, seeded and shredded
200g cherry tomatoes
a generous squeeze of lime
1 1/2 tablespoons chopped coriander leaves

Method

  1. Preheat the oven to 200ºC. Place the pumpkin in a roasting tin, drizzle with peanut oil and season with salt and pepper. Roast for 15 minutes, or until the pumpkin has taken on a good colour.
  2. Heat the 2 tablespoons of peanut oil in a large saucepan over a medium heat and cook the onion until soft and golden. Add the garlic and cook for another couple of minutes. Add the cumin and chilli and cook for a couple of minutes more to allow the flavours to release, then add the tomatoes and salt and pepper. Stir well to ensure the tomatoes are well coated in cooking juices and spice.
  3. Add the pumpkin, with any juices from the roasting tin, plus the stock, raisins and chickpeas. Bring to the boil, immediately reduce the heat to medium and cook for 15 minutes, or until the pumpkin is completely tender. Stir in the ground almonds, coconut and cream, and heat through over a medium–low heat.
  4. Add the squeeze of lime and the coriander and check the seasoning; this dish can take quite a lot of salt but how much you need depends on the saltiness of the stock.
  5. Scatter with the almond flakes and serve with rice.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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