These chickpeas with pumpkin and curry is the dish that today we have dedicated ourselves to the health of the cold that already makes around here

At home they always like spoon dishes and when I want to add a different touch you know that I love to use some spicy. In this case, I've decided on some pumpkin chickpeas with a curry version. It reminds me a lot of a dish I tried on my last trip to the Thai border when I visited the Collaborative Burma orphanages last March.

There the food is very basic but very rich and one of the days we prepared a curry pumpkin that I loved and it was in my memory. Somehow today with the pumpkin I remembered it and decided to prepare these chickpeas with pumpkin loleta style. Let's go get 'em!


  • 45 ml of extra virgin olive oil
  • 1 onion
  • 1 clove of garlic
  • 200g diced pumpkin
  • 300g chickpeas soaked the night before
  • 1 litre chicken or vegetable broth

For the curry

  • 4 black cardamom pods
  • 4 green cardamom pods
  • 1 teaspoon red paprika
  • some cinnamon sticks
  • half a teaspoon of chilli powder
  • 1 teaspoon turmeric


We put the chickpeas in soaking the night before. But if we forget we can do the following:

In a microwave-safe jug, we put the chickpeas in. We cover with 3 times that volume of water chickpeas and put in the microwave at maximum power for 15 minutes. If the microwave has less than 800W of power then we leave them for 20 minutes. Then we let them rest in the jug for an hour. After this time we rinse well and drain.

While they rest we can chop the onion, the garlic. We cut the squash into small blocks about 1 cm.

We open the cardamom pods and pull out the seeds. Book.

In a saucepan or an espresso pot, put the olive oil on and salthe the cardamom seeds.

Add the chopped onion and garlic and sauté over a gentle heat until softened. When the onion is soft, add the squash and let it sauté for a couple of minutes.

Add the rest of the spices: chilli, paprika and turmeric along with the cinnamon sticks, take a few turns and add the broth. We rectify salt.

Add the chickpeas and cover the espresso pot. Once the pot has started to release the air, lower the heat to medium power and let it cook for 30 more minutes.

After this time, remove the pot from the heat and allow to cool completely before opening.

If we do it in a traditional saucepan, we will let it cook over medium-low heat for two hours. After this time, we test whether the chickpeas aren tender If they are not, we let them cook a little more. Serve warm.

Tips and Tricks

  • Replace chickpeas with cooked chickpeas and you'll have a perfect espresso version for today
  • If you don't like spicy don't put the chili
  • Add all your favorite vegetables
  • Preparation time: 45 minutes
  • Difficulty: easy
  • Servings: 5

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