Meatless Monday: Chickpea, Pumpkin and Spinach Curry

There's something very satisfying about a good curry, especially around this time of year when the weather is transitioning and the cold is starting to settle in. The warmth and spice of curry really does warm you up. This curry made with chickpeas, pumpkin and spinach is quick and easy, and a great meal for the weekday.



This curry is based off a recipe from Wholesome Kitchen by Ross Dobson. The book features healthy dishes using nutritious legumes and grains as the basis. It's a gorgeous book with lots of great recipes, and I was eager to try this one out. I had some pumpkin in my fridge and decided to add it to the curry and also threw in a handful of raisins—the sweetness is a nice surprise in this savoury dish and helps cut through the spiciness of the curry.



The leftovers freeze well for those who are looking for an easy-to-do make-ahead meal. This curry also makes for a great brunch—serve on top of toasted hearty bread of your choice (I used ciabatta) rubbed with some garlic, and top with a fried or poached egg and some crisp bacon or pancetta.

Chickpea, Pumpkin and Spinach Curry
Adapted from Wholesome Kitchen by Ross Dobson
Serves 4

1 white onion, roughly chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1 tablespoon extra-virgin olive oil
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 14-oz can chopped tomatoes
1 14-oz can chickpeas, well drained and rinsed
200 g pumpkin, skin removed and cut into 1-inch cubes
1 pound fresh spinach, stalks removed and leaves chopped
1/4 cup raisins, soaked in boiling water for 1/2 hour
A handful of cilantro leaves, roughly chopped

Heat olive oil in a large pan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened. Add the curry paste and cinnamon and stir-fry for about 2 minutes, until aromatic.

Stir in the pumpkin, tomatoes, 1 cup cold water and the chickpeas. Bring to a boil, then reduce the heat to a medium-low simmer and cook, uncovered, for 10 minutes or until the pumpkin is fork-tender. Stir in the raisins and spinach and cook just until it is wilted, about 2 minutes.

Stir in the cilantro and serve immediately with rice, couscous, or bread of your choice.