Pumpkin and Chickpea Khashlama with Coconut Milk
Pumpkin and Chickpea Khashlama with Coconut Milk: A Delicious Vegan Delight
Looking for a hearty and healthy vegan dish that's packed with flavor? Look no further than our Pumpkin and Chickpea Khashlama with Coconut Milk! This dish is perfect for a cozy night in or a dinner party with friends.
Ingredients (serves 4):
- 1 small pumpkin, peeled and diced
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can of coconut milk
- 1 tsp of cumin
- 1 tsp of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Cooking Tips:
- Use a sharp knife to peel and dice the pumpkin.
- Rinse the chickpeas thoroughly to remove any excess salt or debris.
- Use a large pot or Dutch oven to cook the dish.
Instructions:
1. Heat a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
2. Add the diced pumpkin and red bell pepper to the pot and stir to combine.
3. Add the chickpeas, cumin, paprika, salt, and pepper to the pot and stir to combine.
4. Pour in the can of coconut milk and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the pumpkin is tender.
6. Serve hot, garnished with fresh cilantro.
Appearance and Taste:
This dish is a beautiful blend of orange and red colors, with the creamy coconut milk adding a touch of white. The pumpkin and chickpeas are tender and flavorful, with the cumin and paprika adding a warm and spicy kick. The coconut milk adds a creamy and slightly sweet flavor that balances out the spices perfectly.
Type of Dish: Vegan Stew
Main Ingredients: Pumpkin, Chickpeas, Coconut Milk