simple way to make perfect Warm chickpea & pumpkin dip

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm chickpea & pumpkin dip. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm chickpea & pumpkin dip is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm chickpea & pumpkin dip is something that I’ve loved my entire life.

Table of Contents


  • 400g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
  • 1 x 400g can chickpeas, rinsed, drained
  • 90g (1/3 cup) 99 per cent fat-free natural yoghurt
  • 2 teaspoons curry powder
  • Salt
  • 4 potato chappati (Taj Roti Co. brand)
  • 2 tablespoons fresh coriander leaves, to garnish


  • Step 1
    Cook the pumpkin in a large saucepan of boiling water over medium heat for 10-12 minutes or until tender (see microwave tip). Drain. Return to pan with chickpeas, yoghurt and curry powder. Use a potato masher or fork to mash until just combined. Taste and season with salt. Cover to keep warm.
  • Step 2
    Heat a large non-stick frying pan over high heat. Cook 1 chappati for 1 minute each side or until browned. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chappati.
  • Step 3
    Spoon the dip among serving bowls and sprinkle with coriander to garnish. Serve with the warm chappati.

So that’s going to wrap it up for this exceptional food Warm chickpea & pumpkin dip recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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