Pumpkin Chickpea Curry - 19g Carbs, 4g Fiber
Source: An Edible Mosaic VIA www.swansonvitamins.com
Today's featured recipe comes to us from Faith over at An Edible Mosaic.
She challenged herself to create a savory pumpkin dish in a world of
sweet pumpkin desserts. Her Pumpkin Chickpea Curry makes good use of
classic flavors from Garam Masala, organic cinnamon, fresh ginger and
more.
In her own words: "This curry has a nice balance of sweet, spice, and
heat. I like to squeeze fresh lemon juice on top right before serving
for a little tang. It's great served with basmati rice or naan bread,
or eaten on its own as stew."
For the vegetarians in your family, this is a great dish that won't
leave anyone out. Plus, chickpeas (also known as garbanzo beans) are
a great source of plant-based protein and fiber. If you've only
experienced them in hummus, here's your opportunity to expand your
repertoire.
Servings: 8
Serving size 1/2 cup
2 Tbsp Swanson Organic Extra Virgin Olive Oil
1 medium-large onion, diced
3 medium carrots, thinly sliced
1/4 tsp Swanson Ultra Himalayan Crystal Salt
1 large tomato, diced
1-2 jalapenos, deseeded if desired, and minced (more or less to taste)
2 large cloves garlic, minced
1/2-inch piece fresh ginger
1 1/2 tsp Garam Masala Spice Mix, divided
1/2 tsp ground coriander
1/4 tsp Swanson Organic Black Pepper (ground)
1/8 tsp Swanson Organic Cinnamon
1 Swanson Organic Bay Leaf
1 vegetable flavored soft bouillon cube
1 cup pumpkin puree
2 cups water
1 (15oz can) Eden Foods Garbanzo Beans (chickpeas), rinsed & drained
1/4 cup coconut milk
Heat the oil in a medium saucepan over medium-high heat; add the onion,
carrots and salt and saute until the onion is starting to soften, about
5 minutes, stirring occasionally.
Add the tomato, jalapeno, garlic and ginger and cook 2 minutes. Add
1 teaspoon Garam Masala, coriander, black pepper, cinnamon, and bay
leaf and cook 1 minute more.
Add the bouillon cube, pumpkin, and water and bring up to a boil.
Cover the pot (leaving the lid ajar), and turn heat down to simmer.
Cook until the carrots are tender, about 10 to 15 minutes.
Add the chickpeas and cook 3 minutes, then add the coconut milk and
cook 2 minutes. Stir in the remaining 1/2 teaspoon Garam Masala.
Taste and season with additional salt and pepper as desired.
Serve with fresh lemon wedges to squeeze on top, garnished with
fresh parsley or cilantro, if desired.
Servings: 8
Serving size 1/2 cup
Nutrition per Serving:
143 Calories, 6g Fat, 5g Protein, 315mg Sodium, 19g Carbs, 4g Fiber
