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A very easy Pumpkin & Chickpea Curry for Halloween

by Ben Ford October 28, 2016

A very easy Pumpkin & Chickpea Curry for Halloween

This dish originates from Bangladesh and uses the spice mix panch phoran to temper the sweetness of the pumpkin. I’m using a 400g can of chickpeas for speed but if you prefer to get them from a wholefood shop just soak them in water over night before boiling for 10 minutes and simmering for a further 60 – 90 minutes, or until cooked. Use when indicated.

70g dried chickpeas or 400g can, drained & rinsed
3 tablespoons veg oil 
1 bay leaf                                                                     
2 dried red chillies                                                       
1 teaspoon Panch Phoran                                            
A pinch of asafoetida                                                    
300g pumpkin flesh, diced                                            
2 potatoes, peeled and diced                                       
½ teaspoon turmeric
1 teaspoon ground cumin
1 tbsp ground coriander
1 green chilli, chopped
1 tbsp finely chopped ginger
1 tbsp ghee
2 tbsps sugar
1 tsp garam masala 

Heat the oil in a wok and stir fry the bay leaf, red chillies, panch phoran and a pinch of asafoetida until the crackling stops. Add the potatoes and pumpkin and sauté for a further 5 minutes.

Add the ground spices and the green chilli and the ginger mixed with 100ml water. Stir well. Add the chickpeas and simmer gently for 8 - 10 minutes or until the vegetables are cooked and the excess liquid has boiled off.

Mix in the ghee, sugar and salt to taste. Sprinkle over the garam masala, stir and serve immediately with rice or breads.

Ben Ford
Ben Ford


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