By Molly Brown
Hardie Grant Books - 2014
ISBN: 1742707351

This book
Owned by 3 members
add or view cover(s)
email to a friend

Buy this book
Amazon UK
Amazon Canada

Search inside this book

No other editions


Indian Pumpkin and Chickpeas with Raisins and Almonds / Indiase Pompoen en Kikkererwten met Rozijnen en Amandelen

Page 102

Cuisine: Indian | Course Type: Main Courses

(1 review)

Tags: vegetarian tomatoes raisins pumpkin almonds coconut chickpeas vegan potentially vegan travel BLW-proof vegan recipe

Recipe Reviews

15th November 2013

friederike from Berlin,

Very, very delicious; this would definitely merit a 5 star rating if it were a little more presentable. In any case it's going straight into our repertoire.

There are only minor issues to mention, such as that it was all just a tiny bit too soft (but then again I roasted the pumpkin at least 7 min longer than instructed, and DH was a little late for dinner), and that it was a wee bit salty - even though I did add salt and only used half a stock cube, like I usually do. I have actually no idea where the saltiness comes from!

I briefly considered replacing the stock with coconut milk; I'm glad I didn't, it was nice the way it was, though it probably would have been nice with coconut milk as well. You can easily substitute the cream/yoghurt with coconut milk to make it vegan.

Edited 16 November 2015:
You can also omit the salt and chili peppers and use harissa (homemade or storebought) instead. We added the harissa at the very end, after we had put aside a portion for our nearly 9 month old kiddo. Funny enough, though, grandma came to babysit today, accidentally grabbed the wrong container (I should have marked them better, I guess), and gave him a little of our slightly spicier version - turns out he liked it well enough!

(edited 25th March 2016) (0) comment (0) useful  

Login or register to add your own review of this recipe.