Vegetarian

Indian Pumpkin Butter Chickpeas

This recipe is filled with warming spices and fall flavours, this chickpea pumpkin curry will be a fall favourite.
Cook with:
Filippo Berio Classico Olive Oil
Serves: 4
Preparation time: 5 Minutes
Cooking time: 13 Minutes

Ingredients:

  • 2 Tablespoons Filippo Berio Classico Olive Oil.
  • 1/2 Medium Yellow Onion Chopped.
  • 4 cloves garlic, minced or grated.
  • 5cm fresh ginger, grated.
  • 1 tablespoon garam masala.
  • 2 teaspoons yellow curry powder.
  • 1/2 teaspoon turmeric.
  • 1 teaspoon cayenne pepper, more or less to taste.
  • kosher salt and black pepper.
  • 2 cans (400g chickpeas drained).
  • 1 can (400g) full fat coconut milk.
  • 260g canned pumpkin.
  • 2 tablespoons tomato paste.
  • 2 tablespoons salted butter (coconut oil if vegan).
  • 4g fresh cilantro roughly chopped.
  • steamed rice and naan for serving.

Method:

  1. Heat the Filippo Berio Extra Virgin Olive Oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpeas and toss to coat with the spices. Cook 5 minutes.
  2. Stir in the coconut milk, pumpkin, tomato paste, butter, and 120ml water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.
  1. Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.