Ingredients

The following ingredients have 7 Servings
  • 3 lb pumpkin/squash (peeled, seeded, and cut into 1-inch piece)
  • 4 roma tomatoes (quartered)
  • 5 Tbsp cooking oil
  • 1 1/2 tsp kosher salt
  • Pinch of freshly ground black pepper
  • 5 shallots (peeled and finely chopped)
  • 3 cloves garlic (peeled and finely chopped)
  • 3 Tbsp Thai red curry paste
  • 6 cups of chicken broth
  • 2 15.5 oz cans of chickpeas
  • Fresh cilantro leaves

Instruction

  • Preheat the oven to 400 F. Line the baking sheet with aluminum foil. Toss the pumpkin and tomatoes with about 3 Tbsp of cooking oil and salt and roast them in the oven until they are tender, about 20 minutes or so
  • In a large pot, preheat the rest of the cooking oil. Add in shallots and saute until they are fragrant and soft. Add in garlic and cook for another 30 seconds. Add in the curry paste and saute for about 1 minute. Add in the chicken broth and bring to a gentle simmer. Add in the chickpeas, roasted pumpkin, and tomatoes. Have a taste and season with more salt to your taste if necessary. Sprinkle with some cilantro leaves.