Laksa Chickpeas with Pumpkin & Lime Recipe

Laksa Chickpeas with Pumpkin & Lime
Serves: 4 Pax

INGREDIENTS

• 1 tsp Canola Oil

• 2 x Onion (300g), Chopped

• 500g Pumpkin, Chopped into 2cm cubes

• 2 x 400g cans Boiled Chickpeas / Garbanzo Beans, Drained

• 1 x 405g can Low Fat Evaporated Milk

• ½ packet (50g) New Moon Singapore Laksa Paste

• 1 cup (60g) Fresh Coriander / Cilantro, Chopped

• 2–3 tbsp Fresh Lime Juice, include wedges for serving (10 small limes)

Optional: Cooked Brown Rice or couscous, pita bread for serving

METHODS

1. Heat oil in a large non-stick pan over medium-high heat. Add in onion and cook until soft for about 2 minutes.

2. Add cubed pumpkin, cover with lid and cook for 10 minutes until partially cooked. Stir occasionally.

3. Stir in drained chickpeas, low fat evaporated milk and New Moon Singapore Laksa Paste. Mix well.

4. Bring to a boil then turn down the heat and continue to simmer for 15 minutes. Stir occasionally to let the flavours meld and reduce to a stew-like texture.

5. Stir in chopped cilantro and lime juice to taste.

6. Serve with brown rice, couscous or pita bread.

COOKING TIP

To incorporate more vegetables, stir in some chopped spinach or kangkong during the last few minutes of cooking, letting them soften in the sauce.

NUTRITIONAL INFORMATION (per serving)

✅ Takeaway

This is a high-protein, high-fibre vegetarian laksa stew with chickpeas and pumpkin, made creamy with evaporated milk instead of coconut cream for lighter fat content. Each serving (with rice or bread) gives 21g protein, 12g fibre, and is packed with potassium while keeping fat moderate (7.6g). A simple, hearty one-pot meal that’s kid-friendly, filling, and healthier than traditional laksa — perfect for meal prep or weeknight dinners.