Pumpkin & Chickpea stew
This recipe of pumpkin & Chickpea Stew is an ideal meal for those looking to balance & stabilise pitta dosha. It combines the sweetness of pumpkin with the grounding properties of chickpeas, cooked alongwith the spices that donot have much heat and support digestion.
Ingredients –
* 1tablespoon – Coconut oil
* 1large – Onion (diced)
* 2Cloves – Garlic (minced)
* 1inch – Fresh Ginger (peeled & grated)
* 1teaspoon – Fennel seeds
* 1teaspoon – Coriander powder
* 1/2teaspoon – Turmeric
* 3cups – peeled & cubed pumpkin
* 1cup – chickpeas (boiled)
* 4cups – vegetable broth/water
* 1cup – coconut milk
* Salt to taste
* Chopped cilantro

Instructions –
* Place a large pot over medium heat. Pour some coconut oil in it. To it add some onion and saute till it becomes transluscent.
* Stir in the garlic, ginger fennel seeds, coriander powder and turmeric.
* Introduce the pumpkin and chickpeas into the pot and stir them well.
* Pour in the vegetable broth and bring the mixture to a boil.
* Cook & cover on low heat for about 20 minutes.
* At this stage add into the coconut milk and cook for another 10 minutes. Season with salt.
* Garnish with coriander and serve hot.
Nutritional Benefits –
* Pumpkins are high in vitamins A & C fiber and potassium.
* Chickpeas are rich in protein, fiber, iron and folate.
* Coconut milk provides good fats necessary for healthy hormone production.
* The cooling properties of the ingredients make it a soothing meal ideal for lunch to restore the balance balance of pitta dosha.

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