Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
Ingredients
Yield: 4 to 6 servings
3 tablespoons neutral oil
1 large onion, chopped
2 jalapeños, thinly sliced
1 bay leaf
1-inch knob ginger, minced
4 garlic cloves, minced
1½ teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 cans chickpeas, rinsed
1 can coconut milk
1 can pumpkin purée
1½ teaspoons sea salt
¾ cup chopped cilantro
2–3 tablespoons fresh lime juice
Preparation
Heat oil in a large skillet over medium-high heat. Stir in onion,
jalapeño and bay leaf. Cook until onion is golden, about 8 minutes.
Add ginger and garlic and cook until fragrant, about 2 minutes.
Stir in garam masala, cumin and turmeric.
Stir in chickpeas, coconut milk, pumpkin, water and salt.
Simmer for 10 minutes, stirring occasionally.
Serve over rice or couscous and top with cilantro and lime wedges.