Chickpea curry with pumpkin and zucchini

Name: Chickpea curry with pumpkin and zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 500 g Hokkaido Pumpkin; 500 g Courgette; 2 red chillies; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 2 TABLESPOONS Curry; 2 can(s) (400 ml each) unsweetened coconut milk; 5-6 Tbsp Soy sauce; 2 TABLESPOONS Pumpkin seeds; 1 (approx. 150 g) Radicchio

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
500 g Hokkaido Pumpkin
500 g Courgette
2 red chillies
1 Onion
2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp Salt
2 TABLESPOONS Curry
2 can(s) (400 ml each) unsweetened coconut milk
5-6 Tbsp Soy sauce
2 TABLESPOONS Pumpkin seeds
1 (approx. 150 g) Radicchio

Directions

1
Rinse the chickpeas in a sieve and drain. Wash the pumpkin, cut it in half, remove the seeds and dice the flesh together with the skin. Clean and wash the zucchini and cut into fine strips.
2
Clean the chillies, cut lengthwise, remove seeds, wash and chop finely. Peel onion and garlic and chop finely.
3
Heat the oil in a pot. Fry the zucchini briefly. Season with salt and take out. Fry pumpkin, chilli, onion and garlic in hot frying fat. Sprinkle with curry and sauté briefly. Add chick peas, deglaze with coconut milk.
4
Season with soy sauce. Bring to the boil, cover and simmer for about 10 minutes.
5
Roast pumpkin seeds in a pan without fat, remove. Clean, wash, drain and cut radicchio into strips. Mix zucchini with curry, heat briefly. Fold in radicchio, season to taste curry.
6
Serve sprinkled with pumpkin seeds.