Fragrant Pumpkin and Chickpea Bowl with Red Rice

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Marley Spoon

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    485
based on 17 ratings

A vegetarian curry made using pumpkin, chickpeas and chilli served with fragrant red rice. This recipe is produced by Marley Spoon delivering fresh, pre-portioned ingredients directly to your door.

recipe updated Sep 15, 2021

Ingredients

  • Red onion icon
    Red onion
    180 g (about 1 ⅓)
  • Pumpkin icon
    Pumpkin
    400 g (about 1 ¾ cups)
  • Canned chickpeas icon
    Canned chickpeas
    400 g (about 1)
  • Canned tomatoes icon
    Canned tomatoes
    390 g (about 1)
  • Red rice icon
    Red rice
    200 g (about 1 cup)
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons (about 30 ml)
  • Ground turmeric icon
    Ground turmeric
    1 teaspoon (about 2 g)
  • Chili flakes icon
    Chili flakes
    1 pinch
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon (about 3 g)
  • Allspice icon
    Allspice
    1 pinch
  • Water icon
    Water
    250 g (about 1 cup)
  • Baby spinach icon
    Baby spinach
    100 g (about 3 ¼ cups)
  • Ground coriander icon
    Ground coriander
    2 teaspoons (about 3 g)
  • Greek yogurt icon
    Greek yogurt
    100 g (about ½ cup)

Tools

  • kCook icon kCook Multi
  • kCook icon Serving plate
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add vegetable oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice red onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Cook with filler cap removed - 5 min, 130°C, speed 3
  12. Then add ground turmeric, chili flakes, ground cinnamon and allspice to the kCook bowl
  13. Cook with filler cap removed - 2 min, 130°C, speed 3
  14. Then add pumpkin and canned chickpeas to the kCook bowl
  15. Cook with filler cap removed - 2 min, 98°C, speed 3
  16. Then pour water into the kCook bowl
  17. Add canned tomatoes to the kCook bowl
  18. Heat with filler cap removed - 98°C, speed 3
  19. Cook with filler cap fitted - 12 min, 90°C, speed 1
  20. Then add baby spinach to the kCook bowl
  21. Cook with filler cap fitted - 3 min, 90°C, speed 4
  22. Transfer content of kCook bowl to serving plate
  23. Serve with red rice
  24. Garnish with ground coriander and greek yogurt
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