Chickpea Curry with Pumpkin and Spinach

Many studies have shown that consuming foods high in resistant starch, such as beans, legumes, whole grains, fruits, and vegetables, triggers the release of fullness hormones in the intestine and makes cells more sensitive to insulin. This minimizes your hunger and food cravings, speeds up the metabolism and encourages fat burning, especially in your belly.

There’s plenty of unhealthy low-carb diets out there but the truth is that not all carbs are bad for you and eating a diet packed with the right kind of carbs can actually help you eat less, burn more calories, feel more energized, less stressed, and consequently helps you get and stay slim.

This vegan chickpea curry with pumpkin and spinach is a healthy lunch idea, perfect for helping you curb those mid-afternoon or late-night cravings. It triggers a sensation of fullness in both your brain and your belly and keeps you energized, balanced and in control of your emotions throughout the day.

Chickpea Curry with Pumpkin and Spinach Recipe

Prep Time: 10 min | Cook Time: 40 min | Serves: 6

Ingredients

Chickpea Curry:
+ 5 cups chickpeas, cooked (learn here how to soak and cook beans and legumes)
+ 4 1/2 cups (600 g) Hokkaido pumpkin, peeled, deseeded and chopped into cubes
+ 12 oz (350 g) fresh spinach leaves, roughly chopped
+ 3 1/3 cups coconut milk
+ 4 onions, diced
+ 4 garlic cloves, minced
+ 1 tsp fresh ginger, minced
+ 1 tsp dried chili
+ 1 tbsp mustard seeds
+ 1 tbsp homemade chili spice mix
+ 1 tbsp paprika
+ 1/3 cup fresh cilantro, finely chopped
+ 1 tbsp coconut oil
+ sea salt and black pepper to taste

For serving:
+ lime
+ fresh cilantro
+ cooked rice (learn here how to soak and cook grains)
+ homemade buckwheat wraps
+ coconut yogurt

Directions

In a large sauté pan, heat the coconut oil over medium heat until it melts, then add the chili, mustard seeds, chili spice mix, paprika and let cook for 1 minute, to release the oils. Add the onion, garlic, ginger, and cilantro and sautée for 2 or 3 minutes.
Pour in Hokkaido pumpkin and stir for 1 to 2 minutes. Add the coconut milk, let boil then pour in chickpeas. Reduce to simmer and let cook for 30 minutes.
Add spinach leaves, stir well, cook for 5 more minutes, then remove from heat.
Serve with buckwheat wraps, rice, coconut yogurt, and fresh lime. Enjoy!

Amount per serving