Pumpkin and Chickpea Stew

This recipe is provided by Crouch End health food shop Just Natural.  They prepare daily lunches in-store, and this is one of their favourites for the autumn to winter months, when pumpkins are in season and the drop in temperature makes us all crave warming comfort food.

Ingredients

  • 1 medium sized pumpkin
  • 2 x 400ml can coconut milk or cream
  • 250ml vegetable stock
  • soy sauce to taste
  • 1 medium onion, finely chopped
  • 2 tbsp vegetable oil
  • hot chilli paste to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 250g dried or 1 kilo cooked chickpeas (if dried soak and cook the chickpeas first)
  • fresh coriander or flat leaf parsley

1. Cut the pumpkin into slices, scoop out the seeds, then peel.  Cut into chunks.

2. Pour the coconut milk/cream, stock and soy sauce into a large measuring jar and stir.

3. Put the oil into a large saucepan and add the chopped onion.  Saute over medium heat.

4. Add the paste, followed by the spices, stirring constantly.

5. Add the pumpkin chunks.  Continue to stir until all the pumpkin has been coated with the paste.

6. Pour in the liquids.  Stir to mix.  Bring to a gentle boil.

7. Turn down the heat, put on a lid and simmer for about 20-30 mins.

8. Add the chickpeas.  Half cover with the lid.  Cook for a further 10 mins.

9. Add salt and pepper to taste and sprinkle with the fresh herbs.  Good served with chunks of bread.