Pumpkin and Chickpea Hot Pot

Name: Pumpkin and Chickpea Hot Pot
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 3 tablespoons vegetable oil; 1 1/2 cups finely chopped onion; 1/4 teaspoon salt, or to taste; 2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks; 2 15-ounce cans coconut milk; 1 cup homemade or canned chicken or vegetable broth; 3 tablespoons soy sauce; 4 15-ounce cans chickpeas, drained; Freshly ground black pepper; 1 cup loosely packed finely chopped cilantro leaves

By Nigella Lawson

Total Time: 45 minutes
Rating: 4(644)
Comments: Read comments

With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.

Featured in: AT MY TABLE; Gorgeous Pumpkin Treats

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Ingredients

Yield:4 to 6 servings

3tablespoons vegetable oil
1½cups finely chopped onion
¼teaspoon salt, or to taste
2teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores)
1teaspoon ground cumin
1teaspoon ground coriander
2pounds peeled seeded pumpkin, cut into 1¼-inch chunks
215-ounce cans coconut milk
1cup homemade or canned chicken or vegetable broth
3tablespoons soy sauce
415-ounce cans chickpeas, drained
Freshly ground black pepper
1cup loosely packed finely chopped cilantro leaves

Ingredient Substitution Guide

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Preparation

Step 1
Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.
Step 2
Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.
Step 3
Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

Ratings

4 out of 5

644 user ratings

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Comments

Jen7 years ago

I think this is a good foundation/inspiration recipe. I made several changes such as substituting half of the soy sauce for fish sauce, using butternut squash instead of pumpkin, adding chopped kale for color, cutting the coconut milk by half and making it up with broth, and using only one can of chickpeas. Oh and added juice of 1/2 lime and a squirt of agave nectar just before serving. Was tasty!

Donna7 years ago

You substituted the fish sauce for the soy, not the other way around.

Jessica7 years ago

I used butternut squash. This is a tasty recipe, with a sweet and salty vibe. It is easy to prepare as written, but using packaged prepared squash would shave another 10 minutes from the prep time.

Meinmunich3 months ago

Very good! Needs a lime.

Dan5 months ago

I’m sure this is a heretical question but can I use canned pumpkin purée in this? A lot left over from the fall!

Emma Peal1 year ago

Chicken broth does not a vegetarian curry make.

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