As we officially head into autumn, with the days and especially the nights starting to get cooler, I find my cooking naturally swinging away from the light and quick meals of the summer toward the hearty, rich, and sweetly spiced dishes of the new season.
I’ve already cooked up several batches of chili this month and more recently an 8×8 pan of apple crisp (from a bag of pick-your-own apples harvested with my Dad) briefly survived a couple days between the oven and my stomach.
Another meal that paid homage to the foods of fall was this impromptu chickpea pumpkin curry.
Near as I can recall, the ingredients, if not the exact measurements, were as follows:
- 1 lb dried chickpeas, cooked
- 1 15oz can pumpkin, unsweetened
- 1 box Pomi chopped tomatoes
- 1 medium onion, diced
- 1 green pepper (jalapeno, if you like)
- curry powder, etc., to taste
Aside from the cooking time to ready the garbanzo beans, this was as quick as a summer meal and super easy. The pumpkin didn’t add much flavor of its own in comparison to the rest of the ingredients, but it did create a nice mouthfeel. Definitely a keeper.