How To Make Coconut Curry Chickpeas With Pumpkin And Lime

Ingredients you will need

• 4 to 6 servings
• 3 tablespoons neutral oil (sunflower or canola)
• 1 large onion chopped
• 2 jalapenos, thinly sliced
• 1 bay leaf
• 1 knob ginger (1 inch) minced
• 4 garlic cloves minced
• 1 1/2 teaspoons garam masala
• 1 teaspoon cumin
• 1/2 teaspoon ground tumeric
• 2(15-ounce) cans chickpeas, rinsed
• 1(13.5-ounce) can coconut milk (do not use light)
• 1(13.5-ounce) can pumpkin puree
• 1 1/2 teaspoons fine sea salt, more as needed
• 3/4 cup chopped cilantro
• 2 to 3 tablespoons fresh liime juice, plus wedges for serving
• cooked rice or couscous for serving

Directions

1. Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
2. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
3. Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
4. Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.