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Curried Pumpkin & Chickpea Pasta

July 9th, 2014 | no comments


I’m all rugged up by the fire place tonight with a full belly and a happy heart.  I wanted to share this creation with you straight away because it is delicious, easy & cheap to make with all seasonal vegetables.  Oh, I love it when I get creative in the kitchen…and it works!!  hehe


2014-06-25 18.43.27


In the weekend I bought a gorgeous big pumpkin and a great big head of silverbeet.  I was craving a hearty wholesome winters dish, with leftovers that can be packaged into the freezer for lazy dinners later in the week.  Things seem to flow more during the weeks where I am organised and pre-plan meals ahead.  I’m not sure if it’s because I’m more organised or if I’m simply getting better Nutrition all week!!


I felt like pasta tonight, so I decided to make a curried pumpkin pasta sauce, with soba noodles and garlic sauteed silverbeet on the side.  I used earthy spices such as cumin, coriander & dill, for depth, and ginger, garlic & chilli for extra bite!  The amazing flavour was developed by sauteing the garlic, onion & ginger in 1 tbsp of butter for a few minutes (or until onion is soft), and then adding in the remaining spices for another 5-8-min over a low-medium heat.  I made this in my thermomix, but have written the recipe up for stove-top.  If you want the thermo version let me know!

curried pumpkin and chickpea pasta

Makes:  6 servings

Time: 10-minutes preparation

Total time: 50-minutes



  • 1 large onion, diced
  • 3 garlic cloves, crushed
  • 2 cm cube of ginger, thinly sliced
  • 1/2 pumpkin, chopped into 2cm cubes
  • 400g pre-soaked & cooked chickpeas, or 1 can, rinsed and drained
  • 1 packet of soba noodles
  • 1/4 cup sesame seeds
  • 3 silver-beet leaves, thinly sliced (or other greens if you don’t have silverbeet!)



  1. Prepare all spices, and wash & chop the vegetables in preparation
  2. In a large saucepan, saute onion, garlic, and ginger in 1 tbsp of butter over a medium heat until soft.  Add the remaining spices and cook for another 5 minutes over a medium-low heat to develop the flavour
  3. Add chopped pumpkin, chickpeas & 1 tbsp of stock paste, stir, replace lid, and cook for 30-minutes or until soft
  4. Put a pan of water onto boil, and prepare the soba noodles.  Once cooked, drain well and place back in pot with lid on to keep warm
  5. Saute garlic & ginger in 1 tsp of butter, until soft.  Add sesame seeds while pan is still hot, for 1 minute or until lightly toasted.
  6. Add sliced silverbeet to the pan and cook for 1-2 minutes until silverbeet is lightly cooked.
  7. Serve the curried pumpkin sauce over the soba noodles and sauteed silverbeet.

Option:  Add sliced chicken thigh to the hot pan before silverbeet for extra protein (the photo has chicken in it), and a dollop of yoghurt 🙂


Enjoy my lovelies 🙂

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Hi! My name is Ngaire, owner of Whole Lot a Health. I'm a Accredited Exercise Physiologist, Nutritionist, and Clinical Pilates teacher, with a passion to empower woman to living a ripe & fertile life; rich with energy, abundance & opportunity.  Health is wealth!

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