Vegetarian curry with pumpkin and chickpeas

To prepare the vegetarian curry, start with the chickpeas by taking a large bowl and soaking them in cold water 1: let them sit overnight. The next day, drain them 2 and cook them for about 1 hour/1 hour and 30 minutes in a large pot with plenty of water (adjust the cooking time based on the instructions on the package of the chickpeas you buy) 3: they should be softened but not falling apart.

While the chickpeas are cooking, prepare the Vegetable broth, then focus on preparing the pumpkin: remove the seeds and inner strings 4, eliminate the outer skin 5. Then cut it into slices not too thick 6.

Cut it into cubes the same size as the chickpeas: this will help to achieve the same cooking time as the chickpeas. Set the diced pumpkin aside 7. Take a pot and sauté with a drizzle of oil half an onion pierced with cloves 8. This technique prevents the cloves from dispersing in the pot (they are used for flavoring) since they will be removed at the end of cooking. Then add the rice 9 and toast it for a few minutes, stirring.

Add the whole cinnamon stick, then pour in ladles of water to aid cooking 10: add a ladle when the previous one has been absorbed: it will take about 10-12 minutes (or alternatively, adjust according to the instructions on the rice package you buy). Salt and pepper to taste. Do not stir the rice too much: it will be necessary to stir it from time to time only to prevent it from sticking to the bottom of the pot. Just before it's ready, give it a final stir 11 and remove the onion and cinnamon stick. Set it aside and now proceed with the preparation of chickpeas and pumpkin: take an onion, peel it, then cut it into very thin wedges 12.

In a non-stick and wide-bottomed pan, heat the oil and brown a peeled whole garlic clove 13. When it is golden, remove it and add the onion to the pan 14. Deglaze with white wine and let the onion wilt 15.

When it is well wilted and the liquid evaporated, add the turmeric 16. Also season with paprika 17 and curry 18 (the amount of these ingredients can be adjusted based on your personal taste and the intensity of the flavor of the spices you use).

Mix the ingredients well 19. At this point, add the pumpkin: sauté it for about 4 minutes 20, adjusting with salt and pepper and being careful to stir it well to avoid sticking to the bottom of the pan. Then pour in the water to aid the cooking of the pumpkin 21 and continue cooking over low heat for about 7-8 minutes.

When the water has evaporated, add the chickpeas 22. Season with the vegetable broth 23, lowering the flame to the minimum: the ingredients should cook and become soft but not fall apart. Let it cook until the liquid has been absorbed by the vegetables: if necessary, add another ladle of vegetable broth. Then season with well-rinsed thyme leaves 24, stirring well.

Adjust with salt 25 and pepper: pumpkin and chickpeas are now ready 26. At this point, you can plate your vegetarian curry with pumpkin and chickpeas: if you prefer, you can shape the pilaf rice in individual aluminum molds for a stylish plating 27!