Low temperatures "force" us to rescue spoon dishes relegated to the background during the summer. Dishes as appetizing as this stew from chickpeas, cauliflower and pumpkin; a dish with an interesting combination of ingredients and lots of color! as you can see.
In the stew that we prepare today they are combined legumes and vegetables. This time we have opted for a list that includes cauliflower, pumpkin and carrot, but you can make changes to suit your pantry. It is a very nutritious dish, in addition to recharging our batteries, it will help us both to tone our body.
- ½ cup chickpeas -Chana Dal or other variety (soaked for 8-12 hours)
- 3 cups of water
- 1 teaspoon of oil
- ½ onion, chopped
- 3 dientes de ajo chopped
- ¼ teaspoon minced ginger
- 1 teaspoon garam masala (commercial spice mix)
- 1 cayenne guindiya
- 1 cup of tomato puree
- 1 cup diced pumpkin
- 2 carrots, sliced
- ½ cup cauliflower
- A pinch of salt
- Cilantro for garnish
- We put in a Express pot the chickpeas and cover them with water. We cover the pot. Cook over high heat until the valve silves. Then we lower the heat and cook over medium-low heat for 8-10 minutes (each pot and type of chickpea is different).
- In a frying pan we heat the oil and sauté the onion, garlic and ginger for 5 minutes.
- We add the spices and we mix. Cook the whole for one more minute. Add the tomato and bring to a boil.
- When it boils, we incorporate the vegetables (pumpkin, carrot and cauliflower) and mix.
- We transfer the contents of the pan to the pot containing the chickpeas. Add a little more water, a pinch of salt and we cook 15 minutes more until the vegetables are tender.
- We rectify the salt and garnish with coriander.
- We serve hot.