Coconut Curry Chickpeas With Pumpkin and Lime By Melissa Clark

Total Time: 30 minutes

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

1. Yield:
2. 4 to 6 servings
3. 3tablespoons neutral oil, such as sunflower or canola
4. 1large onion, chopped
5. 2jalapeños, seeded or not, thinly sliced
6. 1bay leaf
7. 1knob ginger (about 1 inch), minced
8. 4garlic cloves, minced
9. 1½teaspoons garam masala
10. 1teaspoon ground cumin
11. ½teaspoon ground turmeric
12. 2(15-ounce) cans chickpeas, rinsed
13. 1(13.5-ounce) can coconut milk (do not use light coconut milk)
14. 1(13.5-ounce) can pumpkin purée
15. 1½teaspoons fine sea salt, more as needed
16. ¾cup chopped cilantro, more for serving
17. 2 to 3tablespoons fresh lime juice, plus wedges for serving
18. Cooked rice or couscous, for serving (optional)

Preparation

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. Step 4 Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.