Coconut Curry Chickpeas

10 mins
Serves 1
instagram.com

Directions

  1. 1Add in diced onion, jalapeno, and bay leaf.
  2. 2Add in diced onion, jalapeno, and bay leaf.
  3. 3Add in diced onion, jalapeno, and bay leaf.
  4. 4Let them cook until golden on the edges.
  5. 5Let them cook until golden on the edges.
  6. 6Let them cook until golden on the edges.
  7. 7Grate in some ginger, along with some garlic, and let it cook until fragrant, about a minute.
  8. 8Grate in some ginger, along with some garlic, and let it cook until fragrant, about a minute.
  9. 9Grate in some ginger, along with some garlic, and let it cook until fragrant, about a minute.
  10. 10Then add in turmeric, cumin, and garam masala.
  11. 11Then add in turmeric, cumin, and garam masala.
  12. 12Then add in turmeric, cumin, and garam masala.
  13. 13Let them bloom and then add in the chickpeas, coconut milk, and the secret ingredient, pureed pumpkin.
  14. 14Let them bloom and then add in the chickpeas, coconut milk, and the secret ingredient, pureed pumpkin.
  15. 15Let them bloom and then add in the chickpeas, coconut milk, and the secret ingredient, pureed pumpkin.
  16. 16Then add in with some water and mix until homogeneous.
  17. 17Then add in with some water and mix until homogeneous.
  18. 18Then add in with some water and mix until homogeneous.
  19. 19Cover and let simmer for 10 minutes.
  20. 20Cover and let simmer for 10 minutes.
  21. 21Cover and let simmer for 10 minutes.
  22. 22Finish with some salt, squeeze a lime, and cilantro.
  23. 23Finish with some salt, squeeze a lime, and cilantro.
  24. 24Finish with some salt, squeeze a lime, and cilantro.

Ingredients

  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 1 onion, diced
  • 1 onion, diced
  • 1 onion, diced
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 inch ginger, grated
  • 1 inch ginger, grated
  • 1 inch ginger, grated
  • 4 garlic
  • 4 garlic
  • 4 garlic
  • 1.5 tsp garam masala
  • 1.5 tsp garam masala
  • 1.5 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground turmeric
  • 2 (15-ounce) cans chickpeas, rinsed
  • 2 (15-ounce) cans chickpeas, rinsed
  • 2 (15-ounce) cans chickpeas, rinsed
  • 1 13.5-ounce can coconut milk
  • 1 13.5-ounce can coconut milk
  • 1 13.5-ounce can coconut milk
  • 1 13.5-ounce can pumpkin purée
  • 1 13.5-ounce can pumpkin purée
  • 1 13.5-ounce can pumpkin purée
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.75 cup chopped cilantro
  • 0.75 cup chopped cilantro
  • 0.75 cup chopped cilantro
  • lime juice
  • lime juice
  • lime juice
  • water
  • water
  • water

Equipment

large skillet

Tips

  • Serve warm over a bed of rice or couscous with extra lime wedges on the side.
  • If people don’t want to do the pumpkin you can sub a mashed or diced fine baked sweet potato, it’s equally delicious.