Pierre's chickpea stew 1
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Pierre’s Roasted Pumpkin with Braised Chickpeas

I’m still in Jasper, where it’s nicely snowy, not too cold, and I don’t have to drive anywhere – I have sympathy for everyone battling storms in Calgary, Edmonton, and elsewhere in the world – so here’s something to keep you warm. While I was over for a conference call at Pierre‘s last week, he made roasted pumpkin with braised chickpeas. Just while we were chatting, you know. It was the perfect lunch on the first day of deep snow – the kind that soaked the bottom six inches of your jeans and made your socks wet when you took your boots off.

Pierre and Candace were winging it and added butter chicken paste; feel free to use whatever blend you like, and enough to suit your taste.

Pierre’s Roasted Pumpkin with Braised Chickpeas

1 small pumpkin, quartered, seeded and roasted

3 Tbsp. butter
2 Tbsp. curry paste
2 onions, diced
3 pork or chicken sausages, squeezed from the casing
3 garlic cloves, finely minced
1 19 oz (540 mL) can chickpeas, drained
1 19 oz (540 mL) can tomato puree
2 cups chicken stock or water

thick yogurt or sour cream and/or chopped fresh cilantro, for garnish

Preheat the oven to 350?F. To roast your pumpkin, clean out the seeds and stringy innards, spread out in a shallow baking dish or roasting pan, drizzle with oil and roast for 45 minutes, or until soft and golden on top.

Get a large pot on the stove over medium heat. Add the butter and sauté the onion with the curry paste. Sauté until the onions are caramelized. Add the sausage and break the meat up with a spoon as it cooks. Add the garlic, chickpeas, tomato purée and stock. Bring it all to a boil and simmer until the sauce reduces, about 30 minutes.

Meanwhile scoop out the soft pumpkin meat and get rid of the tough skin. Break up the meat into pieces and plop it into the stewing beans.

When the sauce is nice and thick, it’s almost ready to serve. Add salt to taste and then get a big bowl out for serving. Scoop a big old steamy pile into the bowl and top it with a creamy dollop of sour cream or thick yogurt and sprinkle with finely chopped cilantro. Serves 4-6.


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4 comments on “Pierre’s Roasted Pumpkin with Braised Chickpeas

  1. Christina
    November 8, 2012 at 8:31 pm

    I’m drooling!!! This sounds perfect on a night light tonight! I wonder how it would be with butternut squash? I see this in my very near future! :)

  2. Leslie
    November 11, 2012 at 7:56 pm

    I saw this recipe in the paper last week and made it. It was great! Passed it onto a few friends. One made it using green curry paste and 3 Spolumbo Chicken Sausages, one made it with acorn squash, I made it with butternut squash and three breakfast sausages (would add more next time). Each tasted different but great. Basically it is a very versatile recipe.

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