Pumpkin and Chickpea Hot Pot Recipe

Name: Pumpkin and Chickpea Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 1/2 cups finely chopped onion; 1/4 teaspoon salt, or to taste; 2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks; 2 15-ounce cans coconut milk; 1 cup homemade or canned chicken or vegetable broth; 3 tablespoons soy sauce; 4 15-ounce cans chickpeas, drained; Freshly ground black pepper; 1 cup loosely packed finely chopped cilantro leaves

Servings: persons

3 tablespoons vegetable oil
1 1/2 cups finely chopped onion
1/4 teaspoon salt, or to taste
2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds peeled seeded pumpkin, cut into 1 1/4-inch chunks
2 15-ounce cans coconut milk
1 cup homemade or canned chicken or vegetable broth
3 tablespoons soy sauce
4 15-ounce cans chickpeas, drained
Freshly ground black pepper
1 cup loosely packed finely chopped cilantro leaves

1
Place a large wide pan over medium heat, and add oil.
2
When hot, add onion and salt, and saute until softened but not browned.
3
Add curry paste, and saute for 1 minute.
4
Add cumin and coriander.
5
Raise heat to medium-high, and add pumpkin.
6
Stir for about 1 minute.
7
Stir in coconut milk, chicken broth and soy sauce.
8
Partly cover with a lid, and reduce heat to low.
9
Simmer gently until pumpkin is almost tender, about 20 minutes.
10
Add chickpeas, partly cover, and simmer for 10 minutes more.
11
Stir gently, and adjust salt and pepper to taste.
12
If more heat is desired, add more curry paste.
13
Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 1/2 cups finely chopped onion, 1/4 teaspoon salt, or to taste, 2 teaspoons Thai red curry paste, or to taste (available in Asian markets and specialty food stores), and more.

Yes, Pumpkin and Chickpea Hot Pot falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin and Chickpea Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions