Pumpkin chana - Pumpkin with chickpeas
Cooking time: 15 min. / 45 min.Difficulty: easy
Another delicacy from Norh Indian cuisine. Full of proteins thanks to chickpeas, which add to the dish nice hardish consistency. On the other hand combined with tender pumpkin with nice orange color. When I picture the local markets with heaps of pumpkins and chickpeas sold from huge bags .... what a nostalgia. I do miss India! :)
Process
Soak chickpeas overnight and cook till soft. Peel pumpkin, remove seeds and chop very finely. Cook separately few minutes till soft in salt water.
Heat oil on a pan on a high heat, add cumin seeds, onion and garlic and stir fry 1 minute. Then add tomato, ginger and fenugreek leaves. In one more minute add turmeric, chili powder, coriander powder and cumin powder. After one more minute add chickpeas and pumpkin. Warm it up and salt to taste.
Serve with rice or chapati.
To buy fenugreek leaves US, UK, Europe
Ingredients
For 4 portions:
- piece of yellow pumpkin - cca 250g after peeling and removing seeds
- 2 cups chickpeas
- 1 large tomato finely chopped
- 1 large red onion finely chopped
- 3 cloves garlic crushed
- 1 tsp cumin seeds
- 1 cm fresh ginger crushed
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 1-2 tsp coriander powder
- 1 tsp cumin powder
- few fenugreek leaves (optional)
- pinch of salt
- 2 tbs coconut or vegetable oil
- 1-2 dcl cream (optional)
Side dish:
Authentic tools needed:
- kadai pan
- rice cooker
