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Almond, Chickpea And Pumpkin Stew

fast.cook's picture
Ingredients
  Butternut pumpkin 900 Gram, chopped
  Leek 500 Gram, sliced (1 Large Size)
  Tomato pasta sauce 575 Gram (Bottled)
  Water 250 Milliliter (1 Cup)
  Canned chickpeas 425 Gram, drained (1 Can)
  Lemon juice 1 Tablespoon
  Ground cumin 1 Tablespoon
  Slivered almonds 70 Gram, toasted (1/2 Cup)
  Yogurt 200 Milliliter
  Finely chopped mint leaves 2 Tablespoon (Fresh)
Directions

Cook pumpkin and leek in large heated oiled pan, stirring, until leek is soft.
Stir in the sauce, water, chickpeas, juice and cumin.
Bring to boil; simmer, uncovered, about 20 minutes or until pumpkin is tender, stirring occasionally, [can be prepared ahead to this point; refrigerate overnight or freeze] Stir in almonds; serve with combined yogurt and mint.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Quick

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