AppetizerAmerican

Pumpkin and Chickpea Hot Pot

Name: Pumpkin and Chickpea Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 tablespoons vegetable oil; 1 1/2 cups finely chopped onion; 1/4 teaspoon salt, or to taste; 2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks; 2 15-ounce cans coconut milk; 1 cup homemade or canned chicken or vegetable broth; 3 tablespoons soy sauce; 4 15-ounce cans chickpeas, drained; Freshly ground black pepper; 1 cup loosely packed finely chopped cilantro leaves

4.2

(10 reviews)

Author:Nigella Lawson Total: 0h 45m 13 ingredients 6 servings

With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.

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Prep Time

0h 15m

Cook Time

0h 30m

Ingredients

Yield

6 servings

Calories

867.83 kcal

Ingredients

What you'll need

13 total ingredients

3 tablespoons vegetable oil

1 1/2 cups finely chopped onion

1/4 teaspoon salt, or to taste

2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores)

1 teaspoon ground cumin

1 teaspoon ground coriander

2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks

2 15-ounce cans coconut milk

1 cup homemade or canned chicken or vegetable broth

3 tablespoons soy sauce

4 15-ounce cans chickpeas, drained

Freshly ground black pepper

1 cup loosely packed finely chopped cilantro leaves

Nutrition Details

Nutrition Facts

Pumpkin and Chickpea Hot Pot

Serving Size1 servings

Amount per serving

Calories867.83

% Daily Value*

Total Fat 48.4g62%

Saturated Fat 28.8g144%

Trans Fat 0.1g

Cholesterol 17.2mg6%

Sodium 1431.1mg62%

Potassium 0mg0%

Total Carbohydrates 84g31%

Dietary Fiber 20.5g73%

Total Sugars 17.3g

Protein 34.6g69%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.

Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.

Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

Author & Creator

Nigella Lawson

Source Recipe