Tender chickpeas, cooked to perfection from scratch (much better flavour and texture – I’m never buying canned again!) in a thick and spicy gravy. I love that the pumpkin breaks up, creating the creamy sauce, adding flavour, sweetness and a secret serve of veggies! It’s the curry paste that gives the heat to this recipe, so if spicy is not your thing use a mild curry paste, or less of it. Easy!
Serves 6
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Onions
Garlic
Ginger
Red curry paste
Dried chickpeas
Pumpkin
Tomato paste
Chicken-style stock cube or Faux-chicken stock powder
Coconut cream
Water
Spinach leaves
Method
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