Pumpkin Chickpea Curry

The smell of cinnamon, turmeric, and cumin is heavenly. In combination with chickpeas and pumpkin it turns into a wonderfully delicious curry.



  • 1 small Hokkaido pumpkin, washed, gutted, cut into 1 cm cubes
  • 270 g of dry chickpeas - soak overnight 3 tbsp frying oil (for example sunflower oil)
  • 1 red dried chili, freed from the seeds, cut into pieces
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 2 tsp cumin
  • 2 garlic cloves, removed from the skin, pressed
  • 2 shallots, peeled off the skin, diced
  • 400 g Tomatoes Pieces from the tin
  • 1 tsp of coconut blossom sugar
  • 1 tsp sea salt
  • pepper
  • coriander
  • cashews
  • coconut milk


Heat the oil in a pot. When it is warm, add the spices, shallots, garlic and chilli. Keep it on medium heat and stir until the shallots are glassy. Add the pumpkin and the chickpeas. Mix all the ingredients in the pot well together. Put the lid on and steam for about 5 minutes and take care that nothing burns. Add tomatoes, coconut sugar, sea salt and pepper, stir well again. If the liquid overcooks, simply add some water. Simmer the vegetables for about 30 minutes until the pumpkin is soft. Garnish with coriander and cashews to serve. If you prefer the dish a bit creamier, you can also add a dash of coconut milk.

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