Chickpea Pumpkin Biryani (Vegan + GF)

August 24, 2017

This Chickpea Pumpkin Biryani is easy to make, super nutritious and full of flavour.

1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
1 onion, finely diced
2 cloves of garlic, minced
1 cm ginger, minced
1 heaped teaspoon curry powder, to taste
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon garam masala
1 teaspoon fennel seeds
1 1/2 cups Basmati rice
1 small pumpkin, peeled, deseeded and cut into small cubes
400 g (14oz) tinned chickpeas, drained and rinsed
Handful of dried cranberries (or sub dried sour cherries)
1 vegetable stock cube (ensure gluten-free if necessary)
Handful of fresh coriander, roughly chopped

http://www.rhiansrecipes.com/2016/03/29/chickpea-pumpkin-biryani-vegan-gf/
See the full directions on my site

Nutritions

Calories
9421

Sodium
641mg
26% DV

Fat
121g
186% DV

Protein
488g
977% DV

Carbs
1579g
537% DV

Fiber
427g
1710% DV