Vegetarian

Aromatic Pumpkin and Chickpea hotpot (Nigella Lawson) is for Dinner.

Aromatic Pumpkin and Chickpea hotpot (Nigella Lawson) takes 30 minutes to prepare.

Aromatic Pumpkin and Chickpea hotpot (Nigella Lawson) takes 30 minutes to cook.

Aromatic Pumpkin and Chickpea hotpot (Nigella Lawson) makes 8 servings.

The ingredients for Aromatic Pumpkin and Chickpea hotpot (Nigella Lawson) are:

2 x 400ml cans light & creamy coconut milk
1/4 cup soy sauce
1 cup chicken stock
1/4 cup vegetable oil
1 large onion
2 teaspoons thai red curry paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1.2kg pumpkin, peeled, seeds removed and cut into 3cm cubes
4 x 400g cans chickpeas, rinsed and drained
1 cup coriander leaves chopped

Here is how you make Aromatic Pumpkin and Chickpea hotpot (Nigella Lawson):

1. Combine coconut milk, soy sauce and stock in a large measuring jug.2. Heat oil in a frying pan over medium heat, add onions, sprinkling it with some salt to prevent browning and cook for 4 minutes or until soft.3. Add the curry paste and cook for a minute or so, stirring all the time. Then add the ground coriander and cumin. Turn up to high and add the pumpkin and cook for a minute or so until the pumpkin is coated with the aromatic paste.4. Pour in the contents of the jug to combine. Bring to a gentle boil, cover partly with the lid. Simmer gently for about 15-20 minutes until the pumpkin is almost tender. Add the drained chickpeas, put the lid back on and cook for a further 10 minutes. Stir gently and season to taste.5. Ladle into bowls and sprinkle with corianderServing Size:?8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user OWAN30.

The nutritional information for Aromatic Pumpkin and Chickpea hotpot (Nigella Lawson) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 435.5

• Total Fat: 12.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,179.7 mg
• Total Carbs: 53.1 g
• Dietary Fiber: 1.3 g
• Protein: 23.2 g