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Main course · Ethiopian

Duba Alicha (Mild Pumpkin and Chickpea Stew)

35 min Serves 4 ~287 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g pumpkin
  • 400 g tinned chickpeas, drained
  • 2 red onion
  • 3 garlic cloves
  • 15 g fresh ginger
  • 2 tsp ground turmeric
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
287 kcal
Protein
9.5 g
Carbohydrate
31.3 g
of which sugars
8.6 g
Fat
13 g
of which saturates
1.3 g
Fibre
8.3 g
Salt
0.61 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and cube the pumpkin.

  2. 2

    Peel and chop the onions, then fry in the vegetable oil for 8 minutes until softened.

  3. 3

    Stir in the garlic, ginger and turmeric and cook for 2 minutes.

  4. 4

    Add the pumpkin and 200ml water, cover and simmer for 15 minutes.

  5. 5

    Add the chickpeas and cook for a further 8 minutes until the pumpkin is tender.

  6. 6

    Season to taste and serve with flatbreads.

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