Warm chickpea & pumpkin dip

With hearty pumpkin and a hint of spice, this Middle Eastern-style dip will fill you up and warm your insides.

Recipe «Warm chickpea & pumpkin dip» presented in category Recipes / Child, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 400g butternut pumpkin, deseeded, peeled, cut into 2cm pieces, 1 x 400g can chickpeas, rinsed, drained, 90g 99 per cent fat-free natural yoghurt, 2 tsp curry powder, Salt , 4 potato chappati, 2 tbsp fresh coriander leaves, to garnish .

Ingredients:

• 400g butternut pumpkin, deseeded, peeled, cut into 2cm pieces 
• 1 x 400g can chickpeas, rinsed, drained 
• 90g 99 per cent fat-free natural yoghurt 
• 2 tsp curry powder 
• Salt 
• 4 potato chappati 
• 2 tbsp fresh coriander leaves, to garnish 

Instructions

1. Cook the pumpkin in a large saucepan of boiling water over medium heat for 10-12 minutes or until tender (see microwave tip). Drain. Return to pan with chickpeas, yoghurt and curry powder. Use a potato masher or fork to mash until just combined. Taste and season with salt. Cover to keep warm.
2. Heat a large non-stick frying pan over high heat. Cook 1 chappati for 1 minute each side or until browned. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chappati.
3. Spoon the dip among serving bowls and sprinkle with coriander to garnish. Serve with the warm chappati.