Directions
- 1Add in diced onion, jalapeno, and bay leaf.
- 2Let them cook until golden on the edges.
- 3Grate in some ginger, along with some garlic, and let it cook until fragrant, about a minute.
- 4Then add in turmeric, cumin, and garam masala.
- 5Let them bloom and then add in the chickpeas, coconut milk, and the secret ingredient, pureed pumpkin.
- 6Then add in with some water and mix until homogeneous.
- 7Cover and let simmer for 10 minutes.
- 8Finish with some salt, squeeze a lime, and cilantro.
Ingredients
- 3 tbsp oil
- 1 onion, diced
- 2 jalapeños
- 1 bay leaf
- 1 inch ginger, grated
- 4 garlic
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 2 (15-ounce) cans chickpeas, rinsed
- 1 13.5-ounce can coconut milk
- 1 13.5-ounce can pumpkin purée
- 1.5 tsp salt
- 0.75 cup chopped cilantro
- lime juice
- 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.
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