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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2. 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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3. Add coriander, cloves, and pepper flakes. Season with salt and pepper. Stir and cook 1 minute.

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4. Add garlic and ginger and cook, stirring often, for about 1 minute.

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5. 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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6. Stir in chickpeas and cook for 5 minutes to slightly reduce the sauce. Stir in parsley.

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7. 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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