Coconut Curry Chickpeas (with Pumpkin)
Description
Wonderful, wonderful recipe from Melissa Clark via NYT Cooking. Over 15,000 people gave this 5 stars and it’s also easy! My only tweaks were for more convenient can sizes and I added a few more chickpeas – enjoy!
Ingredients
3 T. avocado oil (or any other neutral oil)
1 large onion, chopped (I tossed mine in the mini chopper)
2 jalapenos, you decide on the seeds, thinly sliced (I’ve also used a can (118 mL) of green chilis)
an inch of fresh ginger, peeled and finely minced AND 4 cloves of garlic, minced
1 1/2 t. EACH garam masala AND fine sea salt
1 t. cumin AND 1/2 t. turmeric
1 can (398 mL) chickpeas AND 1 can (540 mL) chickpeas – both drained and rinsed
1 can (560 mL) coconut cream (I prefer cream over milk)
1 can (398 mL) pumpkin puree
3/4 c. chopped fresh cilantro + more for serving/garnish
2 to 3 T. freshly squeezed lime juice – plus wedges for serving if you wish
Instructions
Heat the oil in a large skillet over medium-high heat and stir in the onion and jalapenos (or chilis). Cook and stir for a few minutes until the onion has softened and is just starting to brown. Add in the ginger and garlic and cook for a quick minute until fragrant, then stir in the garam masala, salt, cumin and turmeric and cook for a minute more.
Fold in all of the chickpeas and stir to coat, then pour and scrape in the coconut cream and pumpkin – add a splash of water to both cans to rinse out all of the goodness and add that in too. Bring this new mix to a simmer and leave it to bubble for about 10 minutes to bring it all together. Stir in the cilantro and lime juice (to taste), and check for seasonings – you may wish for more salt, but I thought it was perfect.
Serve up over rice and garnish as you wish – this is definitely cozy in a bowl!
