Spiced Pumpkin Stew with Chickpeas and Spinach
Recipe for pumpkin stew with warm spices, chickpeas and spinach.
Servings 4 people
Calories 401kcal
Ingredients
- 500 g pumpkin, cut into bite-sized pieces
- 1 sweet pepper, cut into small dice
- 2 handfuls fresh spinach
- 1 tin chickpeas, rinsed and drained
- 1 onion, roughly chopped
- 3 cloves garlic, grated or crushed
- 1/2 red chilli, finely chopped - to taste
- 2 cm ginger, finely grated - about 1 tbsp
- 3 tbsp tomato purée
- 2 tbsp plain flour
- 350 ml milk
- 100 ml whipping cream (38% fat)
- 1 tin passata or chopped tomatoes (polpa)
- 15 g butter
- 1 tbsp oil
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mild chilli powder
- 1 pinch sugar
- Salt and pepper
Serving suggestions
- Cooked rice
- Pan-fried naan - click here for the recipe
- Crème fraîche
- Chopped flat-leaf parsley
Instructions
- Heat the butter and oil in a large saucepan and fry the pumpkin pieces for 5-8 minutes. Season with salt and pepper.
- Add the onion, garlic, chilli, ginger and sweet pepper and fry for a couple of minutes more, then sprinkle over the spices.
- Add the tomato purée and cook it through for about a minute, then sprinkle the flour over and stir it in.
- Add the milk, stir well and bring to the boil, then pour in the tomatoes and cream.
- Let the stew simmer over a medium heat for 8-10 minutes, or until the pumpkin is tender.
- Add the chickpeas and spinach to the pan and stir everything together until the spinach has wilted.*If you prefer a thinner consistency, adjust with a little water.
- Season to taste with salt and pepper, and serve the pumpkin stew with cooked rice and/or pan-fried naan, cold crème fraîche and chopped parsley.
Nutrition
Calories: 401kcal | Carbohydrates: 51g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 319mg | Potassium: 1416mg | Fiber: 11g | Sugar: 19g | Vitamin A: 4340IU | Vitamin C: 67mg | Calcium: 271mg | Iron: 5mg