Pumpkin and Chickpea Hot Pot Recipe (2024)

I think this is a good foundation/inspiration recipe. I made several changes such as substituting half of the soy sauce for fish sauce, using butternut squash instead of pumpkin, adding chopped kale for color, cutting the coconut milk by half and making it up with broth, and using only one can of chickpeas. Oh and added juice of 1/2 lime and a squirt of agave nectar just before serving. Was tasty!

You substituted the fish sauce for the soy, not the other way around.

I used butternut squash. This is a tasty recipe, with a sweet and salty vibe. It is easy to prepare as written, but using packaged prepared squash would shave another 10 minutes from the prep time.

I'd add another teaspoon of curry paste.

I think I'm the only one that didn't change anything, thought the recipe was perfect. When one does make changes it doesn't necessarily make it better, it's about suiting ones taste, wouldn't you agree? Thanks Nigella.

I cut the pumpkin in two, deseed it, put it in the oven for up to an hour, and let it cool a bit -- it adds the baked flavor and is much easier to peel and cut.

I have had bad luck with red curry dishes, but I wanted to try one more before I swore it off. I picked this recipe since I had a small pumpkin from my CSA box. I suspected the problem was the Thai Kitchen paste I got at Whole Foods. This time, I went to an Asian market and purchased an imported brand, Mae Ploy. That was what I needed! It was absolutely delicious and spicy! Tasted like I ordered it from a Thai restaurant. I used only 1 can of garbanzos, and that was the perfect ratio for me.

I found this to be very bland, despite the additions of lots of extra curry paste, salt, and freshly squeezed lime juice. It needed...something.

Great weekday, freezable meal. Substituted squash for pumpkin. Would add a bit of red pepper and spinach next time for colour.
The full fat coconut milk makes a significant difference to any recipe. As always, adding the fresh herbs at the end makes it memorable.

A single 15-ounce can of garbanzo beans has 455 calories, and there are 4 cans in this recipe, plus 2 15-oz. cans of coconut milk, which is full of calories... so no, the nutrition info is per serving, this is a hearty dish.

I ran about half of the cooked pumpkin through the food-processor to thicken the soup and give it a more interesting texture. Even if I hadn't, I would have thought the 1 1/4-inch cubes of pumpkin/squash were way too big.

This was so good! I used butternut squash and only one can of coconut milk because I used 1 1/2 C of homemade vegetable stock. Everyone loved it. I served over basmati rice with a squeeze of lime.

The nutrition info must be for whole recipe, yes?

Well, I have a family that does not care for pumpkin or squash. As the other review mentioned, this is a great curry-base recipe: I substituted the pumpkin/squash for quartered potatoes and blanched, cut, green beans. It was delicious and accessible for kids.

No, each of the 'four' servings will contain 1/2 lb pumpkin and 1/2 can coconut milk (very high in fat) and a whole can of chickpeas. That's enough to account for all the calories and protein.

This was wonderfully warming on a cold winter day, but it makes a LOT, and in hindsight, I should have halved the recipe. I inadvertently added 2 tablespoons rather than 2 teaspoons of curry paste, and even though I am heat-adverse, it still wasn't too much, but it was the Thai Kitchen red-curry paste, which does seem to be milder than other brands I've tried. I used my own home-cooked chickpeas and the chickpea cooking broth rather than chicken broth or stock.

I loved this recipe, I modified following a variety of helpful notes, one can coconut milk, subbed for broth, 1/2 garbanzo beans, and extra spices.

Good base. Up the red curry paste -- a lot. Butternut squash is excellent in this. Shred in some greens like spinach and chard. Cut the chickpea amount by half and throw in some fish or shrimp or tofu at the end. Finish with lime. I halved this for two people and threw in about 8 oz frozen shrimp and some broken rice noodles instead of the second can of chickpeas, and had way more than enough.

yummy!! I used kabocha squash and imo it didn't need the 20 min simmer time. I also added some leftover basil I had as a garnish and it was *chef's kiss*

Really lovely way to use a whole pumpkin. Add some curry powder and lime at the end! My baking pumpkin was huge, and I used exactly the amount the recipe calls for, but wished I’d added more.Future me will half the chickpeas and substitute more pumpkin. I had only 15 ounces of chickpeas anyway, so I substituted green beans and limas which worked well. Worth making.

Yep, I changed the recipe. One can of light coconut milk. 3 cups of chicken stock, 2 cans of chickpeas, and ended up using 4 heaping tsp of curry paste. As others have said, recipe is quite adaptable! Next time I shall add kale for some color and greens.

I made this with butternut, and it worked wonderfully. I do want to try with kabocha and pumpkin when it comes back in season. I added lime juice to the finish- really boosted the flavor. Canned coconut milk wasn't availble, so I used one can of coconut cream, and 15 ounces of the boxed coconut milk. I personally would use 3 cans of chickpeas, as I found it too beany for my taste. Definitely would make again.

I used half the oil and half the coconut milk and I still thought it was too rich.

One honeynut squash, one can of chickpeas, 3/4 can of coconut milk, water rather than broth, curry powder, cumin, coriander and a 1/4 tsp of cayenne, a tablespoon of tomato paste, threw in some sliced red cabbage (didn’t have cilantro) and served over white basmati rice with a squeeze of lime and a bit of harissa. Yum. Dinner for 2 with plenty left over for lunch for 2.

My meat and potatoes spouse said: 'That was good thank you"! No pumpkins in February in MN so used butternut squash. I added 1/2 of a red pepper for color at the same time as the onion. Halved the coconut milk, doubled the chicken broth, and halved the chickpeas - per other comments. Then I used an immersion blender leaving some squash and the peppers unblended. Then I ended up adding a bit of potato starch to thicken a bit. Served over rice.

Also added carrot to make up for less kombucha squash

Just made a half-size of this -- wonderful! I didn't have pumpkin so I used an acorn squash. Didn't have the red paste -- and my husband is hot-stuff phobic -- so I used supermarket Thai Peanut Sauce. Didn't have corriander so I substituted gram marsala. Really nice. Will do again with more additions/experimentation and see how it goes.

I love the taste of coconut milk but not the fat - I have great success swapping greek yogurt mixed with coconut extract - also adds great protein. If you are't a fan of the tangyness when swapping in yogurt (because despite what people say you CAN tell its not what you are swapping for) try Skyr - Siggies is excellent and far less tangy than regular greek yogurt.

Use this as a base for a wonderfully adaptable, clean out the refrigerator and pantry kind of meal ( which is exactly what I was trying to do when I came across this). No pumpkin (impossible to find in the winter where I live)? Use butternut squash, delicata or sweet potato. Like it spicy or only have mild curry paste? Use more. Got some old mushrooms or greens to use up? Throw those in. I do find it too rich for my liking with 2 cans coconut milk, so switched up the ratios of broth to milk.

When desperate, I’ve made this recipe with canned (unflavored) pumpkin for an entirely pantry meal situation. Changes the texture of the dish, but the flavor stays largely the same, and it’s warm and nourishing AF on a snowy winter day when the market feels a million miles away.