Spicy Pumpkin Chickpea Puree

This spicy pumpkin chickpea puree is an easy and tasty accompaniment to your favorite roasted vegetables, fish, or meat. You'll love this savory canned pumpkin recipe.

4.67 from 3 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 227kcal

Equipment

Medium pot
Immersion blender

Ingredients

1 tablespoon neutral oil
1 yellow onion peeled and diced
15 ounce can chickpeas drained and rinsed
15 ounce can pumpkin puree
2 tablespoon matbucha or your favorite chili paste
¾ cup water or stock
½ cup coconut milk
Salt and pepper to taste

For serving:

Roasted meat or vegetables
Cilantro leaves

Instructions

Cook the onion:

Heat the oil in a medium pot over medium-high heat. Add the onion and cook for 7–9 minutes until it softens and begins to brown. Season with salt and pepper.

Cook the chickpeas and pumpkin:

Add the chickpeas and toss to coat. Add the pumpkin and matbucha and cook for 5 minutes, stirring occasionally, until the pumpkin deepens in color slightly. Season with salt and pepper.

Simmer the pumpkin and chickpeas:

Pour in the water and bring to a boil. Reduce heat and simmer for 20 minutes until thickened.
Pour in the coconut milk and taste and season the mixture once more.

Blend the pumpkin and chickpeas:

Use an immersion blender (or potato masher or food processor) and blend the mixture until smooth. Add in more water or coconut milk until your desired consistency is reached. Taste and season once more to your preferences. Turn off the heat.

To serve:

Serve the puree with your favorite roasted meat or vegetables, like Brussels sprouts and mushrooms. Garnish with fresh cilantro leaves. Enjoy!

Nutrition

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