Chick pea, Pumpkin and Carrots with Brown Rice
This recipe is one I often make when I have a sweet craving. I’m always advising my Zen Shiatsu clients to try to focus on and appreciate the naturally sweet taste of grains and vegetables and this one really hits the spot. You can make this recipe more or less sweet by varying the proportion of pumpkin you use.
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Ingredients:
1.5 cups chick peas, soaked overnight, drained and cooked for 1 to 1.5 hours or pressured cooked for 5 mins at full pressure. Makes 3 cups when cooked.
2 tblspns olive or natural sesame oil
1cm knob of ginger, slivered
2 cups chopped pumpkin
1 cup chopped carrots
1 cup water
1/2 to 1 tspn sea salt
1/2 tspn cumin
1/2 tspn allspice
Chopped parsely to garnish
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Recipe:
Put oil is saucepan on medium heat
Saute ginger and pumpkin for a few minutes until pumpkin starts to brown
Add carrots and saute for a few more minutes, stirring occasionally
Add cooked chickpeas and water
Bring to boil and then turn down to simmer for 8-10 minutes then stir
Add sea salt and spices
Garnish with chopped parsley
Serve with freshly cooked brown rice and a green salad
Enjoy!