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    You are in: Home / Low-cholesterol / Chickpea Curry With Pumpkin (Squash) & Baby Spinach Recipe
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    Chickpea Curry With Pumpkin (Squash) & Baby Spinach

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Gingernut's Note:

    This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well.

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    Units: US | Metric


    1. 1
      Heat the oil and sauté the onion and garlic until soft.
    2. 2
      Add spices and sauté one minute, to release flavours.
    3. 3
      Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
    4. 4
      Add the chickpeas and pumpkin and bring to the boil.
    5. 5
      Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
    6. 6
      Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
    7. 7
      Serve with basmati rice, pappadums, and yoghurt or raita.

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    Ratings & Reviews:

    • on October 09, 2008


      I make a lot of bean-and-veg stews and am always looking for new twists. This one is simple with a good mix of spices. My family, including teenagers, liked it. Thanks, Gingernut!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chickpea Curry With Pumpkin (Squash) & Baby Spinach

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.1
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 498.1 mg
    Total Carbohydrate 40.5 g
    Dietary Fiber 8.3 g
    Sugars 6.7 g
    Protein 7.8 g

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