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Pumpkin Edamame & Chick Pea Concoction!

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Yes – I know we have left summer behind and are now almost 5 days into fall…

Some people say I am in denial….but….

I know fall has so much going for it {the pumpkin, the squash, the boots, the scarves, the stews, the soups….the list seems to never end}

But, I so so miss the hot and humid days of summer!

I miss going for a run and looking like I went thru a car wash (but not smelling like it)!

I miss eating copious amounts of KEMPS moose tracks fro yo and not having to chase it down with an extra steamy cuppa coffee!

I miss daylight at 9pm

Excuse me while I go and drown my tears in a bowl of this…

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Yup – now am feeling a little better…yup…pumpkin makes me miss summer a teensy bit less

While this edamame, chick pea and pumpkin concoction was cooking, my salivary glands begin hurting from over production…

I barely managed to snap a few clicks before we consumed this in record time (and ours is a house where chocolate anything is the only thing that has record consumption numbers )

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The mixture of the pumpkin and cumin was heavenly – it resulted in …slurrrp…slurrp… bowls that didn’t really need to be washed!!!

I am just kidding…I really would not put freshly licked bowls back on the shelves…seriously!

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This is a quick and extremely healthy dinner – we had planned on eating it with pita bread, but somehow never really got around to the pitas at all.

Thanks so much for reading…now I have to know…

Do you miss summer too?

Hope yall have a wonderful fall weekend!

Pumpkin Edamame & Chick Pea Stew

Pumpkin Edamame & Chick Pea Stew

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • Couple splashes of olive oil
  • 1 onion chopped
  • 1 inch piece of ginger chopped
  • 4 pieces of fresh turmeric chopped
  • 4-6 cloves of garlic chopped
  • half cup vegetable stock
  • 4 tablespoons pumpkin, I used canned, but fresh is cool too
  • 12 oz pkg of edamame
  • 1 can chick peas
  • 1 jalapeño chopped, outside of it only
  • 1 teaspoon cumin
  • half teaspoon curry powder
  • half teaspoon paprika
  • 1 teaspoon parsley
  • salt & pepper to taste

Instructions

  1. Sauté the onions, garlic, turmeric and ginger in the olive oil, till the onions turn a golden brown, on medium heat
  2. Add the rest of the ingredients and mix well
  3. Let cook over a low flame for 5-7 minutes
  4. Face plant into a bowl - or the pan if noone is looking 🙂

Did you make this recipe?

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Rosa Mayland

Thursday 12th of December 2013

A fabulous dish and combination! Something I'd love to taste.

Cheers,

Rosa

Shashi

Thursday 12th of December 2013

Thanks so much Rosa!

cquek

Friday 1st of November 2013

I can’t wait to see what else you make in your kitchen in 2013 – I know that it will be another fabulous year of milestones for you.

Shashi

Friday 1st of November 2013

Thanks so much :)

[email protected]'s Recipes

Wednesday 30th of October 2013

I basically lived in pumpkins last two weeks...need to get some more winter squashes as they are so nutritious and delicious. Love the colour and flavour combo of this comforting and soul satisfying dish!

Shashi

Friday 1st of November 2013

Thank you Angie - I can never get enough of pumpkins and winter squashes! The only problem I have is in cutting them - any tips/tricks?

Sowmya Dinavahi

Friday 25th of October 2013

I love chick pea curry... This looks so comforting !!

Shashi

Tuesday 29th of October 2013

Thank you Somya - yes, it most definitely was comforting! :)

Amy @ The Little Honey Bee

Friday 4th of October 2013

Love this recipe! Definitely pinning because it is totally "Amy-friendly!"

Shashi

Friday 4th of October 2013

Haha - Thanks bunches Amy!