This Chickpea Pumpkin Biryani makes the perfect hearty and filling weeknight supper. It’s super easy to make, so much healthier than ordering a takeaway, and is colourful enough to brighten up even the dreariest of days!
It’s also a really handy dish to make if you have guests over, as it’s really easy to double or triple the ingredients and make a huge batch of it. It’s also vegan and gluten-free, so it caters for a wide variety of dietary requirements too!
The nutty flavour of the protein-rich chickpeas pairs wonderfully with the beautifully tender and silky pumpkin, while the cranberries add little juicy bursts of sweetness and the flaked almonds and pumpkin seeds add an interesting crunchy texture and extra protein.
I like to use kabocha pumpkin (a Japanese variety of squash) for this recipe, as it’s sweeter than other types of pumpkin or squash and has a softer, silkier texture. But don’t worry if you can’t get hold of it, normal pumpkin or butternut squash works fine too!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 tablespoon coconut oil (or sub vegetable oil)
- 1 onion, finely diced
- 2 cloves garlic, finely minced
- 2 heaped teaspoons curry powder
- 1/2 teaspoon ground ginger (or freshly grated ginger)
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1 teaspoon fennel seeds
- 1 1/2 cups basmati rice
- 1 small kabocha pumpkin, peeled, deseeded and cut into small cubes
- 1 400g tin chickpeas, drained and rinsed
- Handful of dried cranberries
- Handful of fresh coriander, roughly chopped
- 1 vegetable stock cube (or chicken if not vegan)
- 2 tablespoons flaked almonds
- 2 tablespoons pumpkin seeds
- More fresh coriander, roughly chopped
- Heat up the oil in a large pan
- Fry the onions until soft and slightly caramelised (for 10-15 minutes)
- Add the garlic, ginger, curry powder, cumin, tumeric, paprika, garam masala and fennel seeds, and fry until fragrant
- Add the rice and fry for about 5 minutes, stirring frequently
- Add the pumpkin, chickpeas, cranberries and stock cube (dissolved in a little hot water) and enough water to lightly cover everything
- Bring to the boil, place a lid over it, turn down the heat and cook for about 15 minutes (until all the water has been dissolved by the rice and the pumpkin is soft)
- Once cooked, scatter over the fresh coriander, and keep the lid on for another 15 minutes
- To serve, scatter over flaked almonds, pumpkin seeds and more fresh coriander