AROMATIC PUMPKIN AND CHICKPEA HOT POT

AROMATIC PUMPKIN AND CHICKPEA HOT POT image

Yield 4-6 main dish servings

Number Of Ingredients 13

3 T vegetable oil
1.5 C finely chopped onion
1/4 t salt, or to taste
2 t thair red curry paste, or to taste
1 t ground cumin
1 t ground coriander
2 lbs peeled seeded pumpkin, cut into 1 inch chunks
2 15-oz cans coconut milk
1 C homemade or canned chicken or vegetable broth
3 T soy sauce
4 15-oz cans chickpeas, drained
freshly ground pepper
1 C loosely packed finely chopped cilantro leaves

Steps:

place a large wide pan over medium heat and add oil. when hot, add onion and salt, and saute until softened but not browned. add curry paste, and saute for 1 minute. add cumin and coriander. raise heat to medium-high, and add pumpkin. stir for about 1 minute. stir in coconut milk, chicken broth, and soy sauce. partly cover with a lid, and reduce heat to low. simmer gently until pumpkin is almost tender, about 20 minutes. add chickpeas, partly cover, and simmer for 10 minutes or more. stir gently, and adjust salt and pepper to taste. if more heat is desired, add more curry paste. ladle hot pot into serving bowls, sprinkle with cilantro, and serve.