Assamese Khar Chickpea Pumpkin Stew

Ingredients

• 1 tbsp mustard oil or neutral oil
• 1/2 tsp mustard seeds
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 250 g pumpkin or kabocha, diced
• 240 g canned chickpeas, drained
• 250 ml vegetable stock
• 1/2 tsp ground turmeric
• 80 g spinach
• 1 tsp lime juice
• 2 tbsp chopped cilantro
• 2 cups cooked rice, for serving

Steps

1. Dice the pumpkin into small even cubes, rinse the chickpeas, and have the greens ready beside the stove.
2. Heat the oil in a saucepan, add mustard seeds, and cover briefly once they begin to pop.
3. Cook the onion for 4 minutes, then add garlic, ginger, and turmeric and stir for 30 seconds.
4. Add pumpkin, chickpeas, and stock; simmer covered for 14 to 16 minutes until the pumpkin is tender.
5. Fold in spinach and cook for 1 minute until just wilted, adding a splash of water if the stew becomes too thick.
6. Season with salt, finish with lime juice and cilantro, and serve with steamed rice.

Allergen note: Contains mustard. Use a gluten-free stock if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.