Chickpea and Pumpkin Curry
Ingredients
- Ingredients
- 250 grams dried chickpeas
- 250 grams Pumpkin
- 4 Tomatoes
- ½ red Bell pepper
- 2 large onions
- 2 garlic cloves
- 1 pc fresh ginger (about 3 cm)
- 2 Tbsps Ghee
- 1 tsp ground Cumin
- 1 tsp Turmeric
- 1 tsp ground cilantro
- 2 Tbsps Coconut cream
- salt
- Chili powder
- brown sugar
- 1 pinch cinnamon
- ½ tsp Garam Masala
- 3 parsley
- 4 Tbsps grated Horseradish
Preparation steps
Soak chickpeas overnight in a large amount of water. The next day, drain chickpeas and place in a large pot with about 1 liter (approximately 4 1/4 cups) fresh water. Bring to a boil. Cover and simmer until chickpeas are soft, about 1 hour.
Cut pumpkin into 1 cm (approximately 1/2 inch) cubes. Rinse, halve, core and cut tomatoes into cubes. Rinse pepper, remove seeds and dice. Peel and finely chop onion, garlic and ginger and fry in hot ghee.
Add cumin, turmeric and coriander and fry, stirring, about 1 minute. Add pumpkin cubes and fry 2 minutes more. Drain chickpeas and add, along with pepper and tomatoes. Add 200 ml (approximately 1 scant cup) water, along with coconut cream. Simmer over low heat about 15 minutes.
If needed, add additional water. Season with salt, chili powder, sugar, cinnamon and garam masala. Rinse parsley, shake dry and cut leaves into thin strips. Divide curry among bowls and sprinkle with parsley and grated radish (if desired).
