Curried Pumpkin Chickpeas with Cucumber Raita

Curried Pumpkin Chickpeas with Cucumber Raita is literally comfort in a bowl. I know you may be thinking, “I’ve definitely seen other food bloggers with recipes for curry chickpeas,” and you’re right! However, none of them are as good as mine. I say that humbly, but also based in fact. Many other recipes I came across when doing research for this recipe included hard-to-find spices (which aren’t practical for all home cooks), added water when the recipe doesn’t really need any, and so on. The balance of flavor, heat, acid, texture, and overall taste of this curry is truly amazing. Plus, it’s made using ingredients that are found in most pantries, which is what we all need right now. My protein-obsessed boyfriend didn’t even complain that this is a vegetarian main dish. It’s delicious. Bonus? It’s vegan if you substitute the Greek yogurt in the raita for a vegan alternative.

Ingredients needed to make Curried Pumpkin Chickpeas with Cucumber Raita

I like to serve this curry over brown rice, but it would also do well over quinoa, cauliflower rice, or just eaten on its own. It’s easy to substitute whatever grain or grain-alternative base you want for this recipe. In addition to the rice, you’ll need the following to make the curry:

The cucumber raita, while not necessary, is an absolutely delicious compliment to the slight heat of the curry. It adds a cooling, fresh element that leaves you with a really balanced bite every time. Here’s what you’ll need to make the raita:

  • Cucumber
  • Plain Greek yogurt
  • Curry powder
  • Ground cayenne pepper
  • Cilantro
  • Salt

Tools used to make Curried Pumpkin Chickpeas with Cucumber Raita

The tools needed to make this dish are as follows: a sharp chef’s knife for chopping, a large cutting board, a Dutch oven or large, deep-sided sauté pan, a wooden spoon, a mixing bowl, and measuring spoons. It’s fairly minimal, and the bulk of the dish is made in one pot, making for easy clean up!

How to make Curried Pumpkin Chickpeas with Cucumber Raita

This curry begins by sweating the onions with garlic, ginger, and all of those warm spices. The entire process takes about 6 minutes, but it will make your kitchen smell incredible. Once the onions have sweat and the other aromatics have been added, you’ll add the chickpeas, coconut milk, and pumpkin. Some brands of canned pumpkin are thicker than others, so if you need to add 1-2 tablespoons of water at this point, you may. Use your judgement. The goal is to simmer this curry long enough to create a thick, saucy final product that feels like it’s been cooking all day, when it really only takes 15-20 minutes. You’ll stir to combine, then reduce the heat to low and allow the curry to do its thing.

While the curry simmers, I like to make the raita. It’s really simple to pull together and takes the curry to the next level, in my opinion. As I mentioned above, it’s easy to make this dish completely vegan by substitution the Greek yogurt for a non-dairy alternative.

Start by peeling your cucumber and halving lengthwise. Then, scoop out the seeds and cut it into a very small dice. Add the cucumber to a bowl, along with the Greek yogurt, spices, and cilantro. It’s important to add salt after tasting, as some brands of Greek yogurt can be saltier than others. Salt the raita to your liking, then transfer to the fridge until the curry is finished.

Serve the curry over brown rice, quinoa, cauliflower rice, or whatever other base you’d like, then top with a dollop of raita and extra cilantro. This dish is also awesome paired with some fresh naan or pita bread. It’s so warming and stick-to-your-ribs, as they say!

Looking for other comforting dinners for colder-weather nights?

Try these other recipes from The Ardent Cook!

Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

Roasted Apricot Chicken

Herbed Chicken Tortellini Soup

Recipe Ingredients

For the Curried Pumpkin Chickpeas

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1-inch piece ginger, minced

1 tsp curry powder

¾ tsp ground cumin

½ tsp ground turmeric 

⅛ tsp cayenne, or more if desired (I used closer to ¼ tsp)

2 (15oz) cans chickpeas, rinsed and drained

1 (13.5oz) can full-fat coconut milk

1 (13.5oz) can pumpkin puree

1 tsp salt, plus more to taste

Juice of ½ lime, plus wedges for serving

Cilantro, for serving

Cucumber raita, for serving (recipe below)

Brown rice, for serving

For the Cucumber Raita

1 medium cucumber, peeled and seeded, diced very small

1 cup plain Greek yogurt

⅛ tsp cayenne 

¼ tsp curry powder

2 tbsp cilantro, very finely chopped

Salt, to taste

Recipe Instructions

  1. Heat olive oil in a dutch oven or large saute pan over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the garlic, ginger, curry powder, cumin, turmeric, and cayenne, and cook for an additional 30-45 seconds until very fragrant.
  2. Add the chickpeas, coconut milk, and pumpkin. If the consistency is too thick (some canned pumpkin options are thicker than others), you may add water 1 tablespoon at a time, however keep in mind you want the final product to be thick like a slow-simmered curry. 
  3. Turn the heat to low and allow the chickpeas to simmer for 30-45 minutes, until they are very fragrant and the consistency is as thick as you’d like it. Continue to simmer if a thicker consistency is desired. 
  4. While the chickpeas simmer, make the raita. Combine the cucumber, yogurt, cayenne, curry powder, and chopped cilantro in a mixing bowl. Season with salt to taste. 
  5. When the chickpeas are finished simmering, remove from the heat and stir in the lime juice. Season one final time for salt.
  6. Serve the curry over brown or basmati rice, then top with a dollop of the raita and additional cilantro, if desired. Leftovers keep in an airtight container in the fridge for up to 5 days. Enjoy!

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.

Curried Kale Salad with Crispy Chickpeas

Happy Memorial Day Weekend! While this MDW is looking much different than years prior, we can still celebrate the beautiful weather with delicious food and family (from a distance, of course).

This Curried Kale Salad with Crispy Chickpeas is the perfect addition to your weekend barbecue menu. The kale is hearty and can be made ahead, as it doesn’t go soggy like most other greens. Other bonus? The creamy dressing is completely vegan (thank you tahini), so it won’t be an issue if left out in the sun for a bit too long. If you don’t have tahini, any neutral nut butter will work in its place. I would recommend natural and unsweetened almond or cashew butter. If you do substitute the tahini, make sure whatever you’re using in its place is as runny as possible (i.e., from a newly opened jar with a good amount of oil content). If you use a nut butter that is too firm, your dressing will be difficult to whisk together. If this happens, try adding 1-2 TBSP hot water to loosen everything up!

The most difficult part of this salad is letting the chickpeas crisp in the oven without growing impatient. They do take a solid 25-30 minutes to get totally crisp, but they’re so worth it. The nice part about waiting for the chickpeas to roast is that you give the kale a chance to sit and tenderize in some of the creamy curry dressing, so it becomes silkier and less chewy!

You can top this salad with anything that sounds delicious to you, although I highly recommend the feta, scallions, and dried cranberries in addition to those chickpeas. Other great options would be olives, nuts, or additional veggies.

Regarding the dressing… it’s addictive. In addition to a salad dressing, you can use it as a dip for crudités, a sauce for grilled proteins, or in place of the mayonnaise in chicken or tuna salad.

I hope you keep this salad in mind when you’re planning that MDW menu. Get creative with the toppings and enjoy this low-stress, healthy side that doesn’t skimp on flavor. If you make this salad, don’t forget to share your photos and tag me @theardentcook on Instagram!

Ingredients

2 bunches kale, de-stemmed and leaves finely sliced

¼ cup tahini (see recipe notes above)

Juice of 3 lemons

2 tablespoons soy sauce 

2 tablespoons curry powder

1 tsp coconut sugar

½ tsp salt, plus more to taste

¼ tsp black pepper

Raisins or dried cranberries, for topping

Thinly sliced green onion, for topping

Feta, for topping

Crispy roasted chickpeas, for topping (see recipe below) 

Instructions

  1. Preheat oven to 425 degrees Fahrenheit
  2. Rinse and thoroughly dry a can of chickpeas. Toss with olive oil, and a pinch each of salt, pepper, and crushed red pepper flakes.
  3. Spread the chickpeas out into a single layer on a foil-lined, rimmed baking sheet. Bake until crispy, about 25-30 minutes.
  4. While the chickpeas bake, prepare the salad. Wash, dry, and remove the stems from 2 bunches of kale. I love to use a mix of lacinato (dinosaur) and curly kale.
  5. Using a very sharp knife, gather the leaves and thinly slice the kale into strips. The thinner you slice, the more tender the salad will taste overall. Add to a large salad bowl.
  6. Prepare the dressing. In a separate bowl, combine tahini, lemon juice, soy sauce, curry powder, coconut sugar, salt, and pepper and whisk until emulsified. Pour 1/2 of the dressing onto the kale and massage it into the leaves with your hands. Cover and let rest at room temperature while the chickpeas finish crisping.
  7. Assemble the salad. Thinly slice scallions and scatter on top of the salad, along with the crispy chickpeas, dried cranberries, and crumbled feta. Drizzle on the remaining dressing, or serve on the side. Enjoy!
Latest Posts

Weekly Meal Planning 101 (Hint: it’s really not that complicated!)

I’ve been on a blog post hiatus for quite some time now, between figuring out my new career path, working on home renovations, and making up for a year’s worth of missed-out-on social plans. I’m thrilled to finally have a second to catch my breath and sit down to write this post. I get askedContinue reading “Weekly Meal Planning 101 (Hint: it’s really not that complicated!)”

Loading…

Something went wrong. Please refresh the page and/or try again.