Warm chickpea & pumpkin dip
- 09.03.2017
- 463
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
- 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.
- 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.
- Spoon the dip among serving bowls and sprinkle with coriander to garnish. Serve with the warm chappati.