← All recipes

🎃 Mediterranean Pumpkin Chickpea Bowl

480 kcal · 35 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin
• 400 g Chickpeas (canned, drained)
• 200 ml Coconut milk
• 400 g Tomatoes (diced, canned)
• 2 Stück Onions
• 3 Stück Garlic cloves
• 2 EL Tamari soy sauce
• 2 TL Curry powder
• 2 EL Olive oil
• 1 Bund Fresh coriander leaves
• 250 g Basmati rice
• 1 EL Lemon juice

Instructions

1. 1. Rinse the rice under cold water and cook it in salted water according to the package instructions. Stir it well and keep it warm.
2. 2. Remove the seeds from the pumpkin and cut the flesh into cubes. Peel the onions and garlic and chop them finely.
3. 3. Heat the olive oil in a large pot. Sauté the onions and garlic for 3 minutes until translucent and soft.
4. 4. Add the pumpkin cubes and curry powder. Stir for 2 minutes constantly to activate the flavors.
5. 5. Add the drained chickpeas and diced tomatoes. Add the coconut milk and tamari soy sauce. Bring everything to a boil.
6. 6. Reduce heat to medium. Let the sauce simmer uncovered for 15 minutes until the pumpkin is soft and the sauce thickens slightly.
7. 7. Chop the coriander roughly. Squeeze the juice of half a lemon. Stir both into the pumpkin mixture.
8. 8. Divide the rice and pumpkin mixture evenly into 4 storage containers. Let them cool completely before placing them in the refrigerator.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 58 g