Pumpkin Butter Chickpeas

 

Pumpkin Butter Chickpeas


Pumpkin Butter Chickpeas is a delightful and cozy dish inspired by the classic Indian Butter Chicken, but made with pumpkin and chickpeas for a vegetarian twist. This recipe combines the sweetness of pumpkin with the creaminess of butter sauce, creating a hearty and flavorful meal perfect for any season, especially fall. Here's a step-by-step guide to making Pumpkin Butter Chickpeas.

Ingredients:

For the Chickpeas and Pumpkin:

  • 1 can (400g) chickpeas, drained and rinsed
  • 2 cups pumpkin puree (canned or homemade)
  • 2 tbsp olive oil
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt to taste

For the Butter Sauce:

  • 2 tbsp butter or ghee
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, pureed
  • 1 cup tomato sauce
  • 1 cup heavy cream or coconut milk for a vegan option
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • Salt to taste
  • 1 tsp sugar (optional)
  • Fresh cilantro for garnish

Procedure:

1. Preparing the Chickpeas and Pumpkin:

  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, mix the chickpeas and pumpkin puree with olive oil, turmeric powder, ground cumin, ground coriander, and salt until well-coated.
  3. Spread the mixture on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the chickpeas are slightly crispy and the pumpkin is tender.

2. Preparing the Butter Sauce:

  1. In a large skillet or saucepan, heat the butter or ghee over medium heat.
  2. Add the finely chopped onion and sauté until golden brown.
  3. Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
  4. Stir in the pureed tomatoes and cook for 5-7 minutes until the mixture thickens and the raw tomato smell disappears.
  5. Add the tomato sauce, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well.
  6. Reduce the heat to low and stir in the heavy cream or coconut milk. Simmer for 10 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and sugar if needed.

3. Combining the Chickpeas, Pumpkin, and Butter Sauce:

  1. Add the roasted chickpeas and pumpkin to the butter sauce and gently stir to coat the mixture evenly.
  2. Let it simmer for another 5-7 minutes, allowing the chickpeas and pumpkin to absorb the flavors of the sauce.

4. Serving:

  1. Serve the Pumpkin Butter Chickpeas over a bed of steamed basmati rice or with naan bread.
  2. Garnish with fresh cilantro.

5. Optional Additions:

  1. For added texture and protein, you can include cooked lentils or paneer cubes in the dish.
  2. A side of raita or a fresh salad complements the richness of the Pumpkin Butter Chickpeas.

Tips for Perfect Pumpkin Butter Chickpeas:

  • Roasting the Chickpeas and Pumpkin: Ensure the mixture is evenly coated with spices and oil before roasting to achieve the desired texture.
  • Cream Substitute: For a lighter version, you can substitute heavy cream with Greek yogurt or skip it altogether for a tomato-based sauce.
  • Spice Level: Adjust the red chili powder according to your heat preference. For a milder version, reduce the amount of chili powder.
  • Consistency: If the sauce is too thick, you can add a splash of water or vegetable broth to achieve the desired consistency.

Conclusion:

Pumpkin Butter Chickpeas are a delicious and comforting dish that brings together the sweetness of pumpkin and the richness of butter sauce. This vegetarian recipe is perfect for those looking to enjoy the flavors of Indian cuisine in a new and exciting way.