PUMPKIN & CHICKPEA STEW

Pumpkin & Chickpea stew This recipe of pumpkin & Chickpea Stew is an ideal meal for those looking to balance & stabilise pitta dosha. It combines the sweetness of pumpkin with the grounding properties of chickpeas, cooked alongwith the spices that donot have much heat and support digestion. Ingredients - * 1tablespoon - Coconut oil * 1large - Onion (diced) * 2Cloves - Garlic (minced) * 1inch - Fresh Ginger (peeled & grated) * 1teaspoon - Fennel seeds * 1teaspoon - Coriander powder * 1/2teaspoon - Turmeric * 3cups - peeled & cubed pumpkin * 1cup - chickpeas (boiled) * 4cups - vegetable broth/water * 1cup - coconut milk * Salt to taste * Chopped cilantro Instructions - * Place a large pot over medium heat. Pour some coconut oil in it. To it add some onion and saute till it becomes transluscent. * Stir in the garlic, ginger fennel seeds, coriander powder and turmeric. * Introduce the pumpkin and chickpeas into the pot and stir them well. * Pour in the vegetable broth and bring the mixture to a boil. * Cook & cover on low heat for about 20 minutes. * At this stage add into the coconut milk and cook for another 10 minutes. Season with salt. * Garnish with coriander and serve hot. Nutritional Benefits - * Pumpkins are high in vitamins A & C fiber and potassium. * Chickpeas are rich in protein, fiber, iron and folate. * Coconut milk provides good fats necessary for healthy hormone production. * The cooling properties of the ingredients make it a soothing meal ideal for lunch to restore the balance balance of pitta dosha.