Pumpkin with Black Chickpeas

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 1/3 cup black chickpeas, soaked overnight
  • 2 tablespoons canola oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon onion seeds
  • 1/8 teaspoon fenugreek seeds
  • 1.25 lbs calabasa pumpkin, cubed
  • salt to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons raw turbinado sugar
  • 1/3 cup cilantro, chopped


  1. Bring a pot of water to a boil.  Drain chickpeas and add to boiling water carefully.  Bring back to a boil and simmer until 3/4 of the way cooked (this can take anywhere from 30-45 minutes.)
  2. Heat oil.  Add whole spices.  Let them crackle.  Add pumpkin and salt and saute on medium heat for 4-5 minutes.  Add turmeric, chili powder, and raw sugar.  Stir for 30 seconds.  Add 1/2 cup of water and cover.  Cook on low until pumpkin is cooked (fork should go through easily).
  3. Take off heat and stir in cilantro.  Enjoy atop of brown basmati rice or whole grain of choice!
This entry was posted on Wednesday, March 27th, 2013 at 4:51 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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