Chickpea, cauliflower and pumpkin stew
 
Preparation time
Cooking time
Total time
 
This chickpea, cauliflower and pumpkin stew is very nutritious, as well as a great dish to tone the body the next winter days.
Author
Recipe type: Hair
Rations: 2
Ingredients
  • 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
Preparation
  1. 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).
  2. In a frying pan we heat the oil and sauté the onion, garlic and ginger for 5 minutes.
  3. We add the spices and we mix. Cook the whole for one more minute. Add the tomato and bring to a boil.
  4. When it boils, we incorporate the vegetables (pumpkin, carrot and cauliflower) and mix.
  5. 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.
  6. We rectify the salt and garnish with coriander.
  7. We serve hot.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/potaje-de-garbanzos-coliflor-y-calabaza/