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.
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Servings: 4
Calories: 227kcal
Equipment
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
Calories: 227kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Sodium: 306mg | Fiber: 8g | Sugar: 5g | Vitamin C: 7mg
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