Coconut Curry Chickpeas With Pumpkin and Lime
A quick, warming curry with chickpeas and pumpkin purée brightened with fresh lime.
Ingredients
- 1onion, chopped
- 1 inchGinger, minced
- 4Garlic cloves, minced
- 2Jalapeno, thinly sliced
- 15oz cancanned pumpkin purée
- 114oz can coconut milk
- 3:2:1 tspgaram masala:cumin:turmeric
- 315.5oz cans chickpeas
- 2ozbaby spinach
- fish sauce
- lime juice
- cilantro
- rice, for serving
Instructions
In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Avoid browning.
Add garlic, jalapeno, & ginger, cook until fragrant, about 1 minute. Add spices, bloom for 30 seconds.
Stir in canned pumpkin purée and coconut milk. Bring to a simmer.
Add drained chickpeas, bring to simmer, reduce to low maintaining simmer, about 15 minutes. Add fish sauce if lacking salinity/flavor, pumpkin & coconut milk can be muting.
Remove from heat, fold in spinach.
Stir in fresh lime juice. Season with salt to taste.
Serve over rice, top with cilantro.