Ingredients: cup Kabuli Chana (White Chickpeas) - soaked overnight, cups Kaddu (Parangikai/ Pumpkin) - cut into cubes, Carrot (Gajjar) - diced, Onion - finely chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, cup Homemade tomato puree, teaspoon Cumin powder (Jeera), teaspoon Coriander Powder (Dhania), teaspoon Cinnamon Powder (Dalchini), teaspoon Red Chilli flakes, tablespoons Coriander (Dhania) Leaves - chopped, Lemon - juice, Virgin Olive Oil - for cooking, - to taste, Vegetarian diet
Instructions: To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready. Soak the chickpeas overnight or for at least 8 hours. Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.This will yield about 2-1/2 cups of cooked chickpeas.Heat olive oil in a pan over medium heat;  Add onions, ginger and garlic and saute until the onions become tender and translucent. Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy.Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil. Add a little water if required to adjust the consistency of the stew accordingly. Check the salt and seasonings and adjust according to taste.After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat. Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.Serve Pumpkin Stew With Chickpeas Recipe With Israeli Couscous and a Greek Style Beans Stir Fry for a delicious continental dinner with friends and family.