Healthy chickpea and pumpkin curry

While a tasty and filling vegetarian meal can often be hard to find, this dish is a must try! The delicious mix of chickpeas and pumpkin will instantly make you want to cook this meal every single night as, not only does it taste absolutely delicious, it’s a super healthy option to turn to. It’s packed full of protein thanks to the chickpeas and has a bit of kick to it with the addition of garam masala. Try this dish when you need to warm yourself up on those cooler nights and don’t forget to top it off with a spoonful of greek yoghurt to accentuate all the different flavours!

Ingredients

• 1 tablespoon vegetable oil
• 1 brown onion, chopped
• 550g butternut pumpkin, peeled, cut into 2cm cubes
• 2 garlic cloves, crushed
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 2 cups vegetable stock
• 400g can diced tomatoes
• 400g can chickpeas, rinsed, drained
• 1/4 cup chopped coriander, plus extra sprigs to serve

Method

1. Heat oil in large saucepan over medium heat. Cook onion, stirring, for 2-3 mins or until softened. Add pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant.
2. Add stock and tomato. Bring to boil. Reduce heat and simmer, uncovered, for 10 mins.
3. Add chickpeas and simmer a further 10 mins or until pumpkin is just tender. Add coriander and season.
4. Spoon curry into bowls. Top with extra coriander. Serve.