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Chickpea Pumpkin Curry

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.

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.

2 Responses to “Chickpea Pumpkin Curry”

  1. Arturo says:

    Hi Erin
    Good to see you’re still blogging. I still practice CRON in my own way. Living in China and having a demanding work its not practical for me to be vegan. Luckily here dairy products are scarce. I add a fake cheese to my eggs in the morning. I have added eggs and a little fish to the diet, to please the family about protein.

  2. Erin says:

    Hi Arturo! Thanks for stopping by. That’s great you’re still doing calorie restriction (alas, my practice has fallen by the wayside). Sorry to hear about the family pressures regarding the ‘ole bugaboo protein. Perhaps in due time?… Anyway, hope all is well with you in China.

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