Chickpea – pumpkin – curry

Ingredients for 3 servings:

• 3 cup(s) rice (brown grain rice)
• 700 g pumpkin flesh
• 2 carrots
• 1 onion(s)
• 1 clove(s) garlic
• 3 cup(s) chickpeas
• olive oil
• Salt
• Ginger
• Curry powder, mild and mango powder
• chili
• n. B. water

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

Soak the chickpeas in a bowl of water for 12 hours, then pre-boil for about 3 hours. Cut the pumpkin into small pieces, as well as the onion and peeled carrots. Remove the pumpkin seeds and briefly roast them in a pan without oil. Sauté the carrots and pumpkin in a wok with a teaspoon of olive oil, then add the finely chopped ginger, onion, and garlic, stir, and cook. Stir the mango powder into the water and cover the vegetables with the water, then simmer for about 15 minutes. Add the curry powder and a pinch of chili, and season with salt. Let the whole thing cook in the meantime, then serve everything together, garnishing with the roasted pumpkin seeds on top.