VEGAN OIL-FREE CHICKPEA PUMPKIN CURRY WITH HEALTHY BLACK RICE
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 4people
Author: Nico Pallotta
Cost: 8$ 8€ 8£
BLACK RICE
240grams(1.3cups)black rice
40grams(1.4oz)white onion
2 - 3cups(4cups)water
9(9)cloves
1stick(1stick)cinnamon
PUMPKIN CURRY
800grams(5.5cups)squashred kuri (hokkaido)
240grams(1.5cups)chickpeacanned
200ml(0.85cups)water
80grams(3oz)onionred
40ml(3tbsp)white wine (optional)
1clove(1clove)garlic
1tsp(1tsp)turmeric
1tsp(1tsp)curry
1tsp(1tsp)paprika
1tsp(1tsp)thyme
1tsp(1tsp)vegetable broth
pepper
salt
BLACK RICE
Stick cloves into the white onion and place into a pot with little water.
Add cinnamon stick to the pot and water fry for 3 minutes.
Add black rice to the pot and stir for another 3 minutes.
Add the rest of the water to the rice, set on medium heat, cover with a lit and let simmer till cooked.
PUMPKIN CURRY
Cut the pumpkin into 2 halves and remove the skin and seeds.
Cut the pumpkin into small cubes, of the same size as the chickpeas.
Chop the red onion into thin slices.
Peel the garlic and mash the cloves.
In a pot, add 4 tablespoons of water. Cook onion and garlic for 3-5 mins or until water evaporates.
Add white wine to the onion/garlic stir fry and let it fully evaporate.
Add spices once water and wine have evaporated.
Add vegetable stock and 5 tablespoons of water and let simmer wit the spices for 2 minutes.
Add more water if necessary to keep the mix non-sticky.
Add pumpkin cubes and 1 cup of water, and let simmer with a lid for 10 minutes.
Rinse the canned chickpeas and add them to the pot and finish cooking for additional 5 to 10 minutes, or until the pumpkin is fully cooked, but not mushy.
Serve on a plate or in a bowl with the black rice.