Saucy Pumpkin and Chickpeas with Jasmine Rice

Chunks of bright orange pumpkin, fire-roasted tomatoes, and chickpeas bathed in a flavorful sauce gives this vegan dinner recipe delicious eye appeal.
Chunks of bright orange pumpkin, fire-roasted tomatoes, and chickpeas bathed in a flavorful sauce gives this vegan dinner recipe delicious eye appeal.

Saucy Pumpkin and Chickpeas with Jasmine Rice

Serves 4

Ingredients:

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  • 1 cup jasmine rice
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  • 2 cups water or vegetable broth
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  • 2 tablespoons coconut oil
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  • 1 onion, halved, thinly sliced
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  • 2 cups diced pumpkin (or other winter squash or sweet potatoes)
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  • 1 teaspoon ground coriander
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  • 1 teaspoon ground cloves
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  • Pinch of red pepper flakes
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  • Salt and freshly ground black pepper
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  • 3 garlic cloves, minced
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  • 2 tablespoons minced fresh ginger
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  • 1 (15-ounce) can fire-roasted diced tomatoes
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  • 1/2 cup vegetable broth
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  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained
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  • 3 tablespoons finely chopped fresh parsley

Directions:

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  1. In a medium saucepan over high heat, bring rice and water or broth to a boil. Reduce heat to low and simmer for 25 minutes or until liquid is absorbed.
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  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and pumpkin and stir a few times. Cover skillet and cook, stirring occasionally, for about 4 minutes.
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  5. Add coriander, cloves, and pepper flakes. Season with salt and pepper. Stir and cook 1 minute.
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  7. Add garlic and ginger and cook, stirring often, for about 1 minute.
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  9. Stir in tomatoes and broth. Bring to a boil, reduce heat to medium-low, cover and simmer for 15 minutes or until pumpkin is soft.
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  11. Stir in chickpeas and cook for 5 minutes to slightly reduce the sauce. Stir in parsley.
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  13. To serve, pour rice onto a serving platter and top with pumpkin mixture.

Note: For a lighter, lower-carb version, omit the rice and serve with a few pita triangles.

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