Coconut Curry Chickpeas with Pumpkin

Ingredients

• 3 tbsp neutral cooking oil
• 1 onion (Diced)
• 2 jalapeños (Diced; remove seeds for less heat if desired)
• 1 bay leaf
• 1 inch fresh ginger (Grated)
• 4 garlic cloves (Grated or finely minced)
• 1.5 tsp garam masala
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 2 15-ounce cans canned chickpeas (Rinsed and drained)
• 13.5 oz canned coconut milk (1 can)
• 13.5 oz pumpkin purée (1 can)
• water (Use enough to thin the curry to the desired consistency)
• 1.5 tsp salt
• 0.75 cup fresh cilantro (Chopped)
• lime juice (To taste; serve with extra lime wedges if desired)

Steps

1. 1

   Heat the oil in a large skillet over medium-high heat until shimmering. Add the diced onion, jalapeños, and bay leaf. Sauté until the onion is softened and its edges are golden, about 5–7 minutes.

2. 2

   Add the grated ginger and garlic. Cook, stirring constantly, for about 1 minute, until fragrant but not browned.

3. 3

   Add the garam masala, ground cumin, and turmeric. Stir for about 30 seconds to bloom the spices and coat the aromatics.

4. 4

   Add the rinsed chickpeas, coconut milk, and pumpkin purée. Pour in enough water to thin the mixture, then stir until the sauce is homogeneous.

5. 5

   Bring the curry to a gentle simmer. Cover the skillet and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

6. 6

   Stir in the salt, chopped cilantro, and lime juice to taste. Adjust the consistency with a little more water if needed.

7. 7

   Serve warm over rice or couscous, with additional lime wedges on the side.

Notes

The source does not specify the amount of water or lime juice; add both to taste. Serve over rice or couscous as suggested. Recipe attributed in the source to Melissa Clark/New York Times Cooking.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• curry
• one-pan
• healthy
• weeknight meal