Grains
Indian Pumpkin and Chickpeas with Raisins and Almonds / Indiase Pompoen en Kikkererwten met Rozijnen en Amandelen
Page 102
Cuisine: Indian | Course Type: Main Courses
Tags: vegetarian tomatoes raisins pumpkin almonds coconut chickpeas vegan potentially vegan travel BLW-proof vegan recipe
Recipe Reviews
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
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