Coconut Curry Chickpeas With Pumpkin and Lime

Name: Coconut Curry Chickpeas With Pumpkin and Lime
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons neutral oil, such as sunflower or canola; 1 large onion, chopped; 2 jalapeños, seeded or not, thinly sliced; 1 bay leaf; 1 knob ginger (about 1 inch), minced; 4 garlic cloves, minced; 1 1/2 teaspoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 (15-ounce) cans chickpeas, rinsed; 1 (13.5-ounce) can coconut milk (do not use light coconut milk); 1 (13.5-ounce) can pumpkin purée; 1 1/2 teaspoons fine sea salt, more as needed; 3/4 cup chopped cilantro, more for serving; 2 to 3 tablespoons fresh lime juice, plus wedges for serving; Cooked rice or couscous, for serving (optional)

By Melissa Clark

Total Time: 30 minutes
Rating: 5(13,584)
Comments: Read comments

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.

Featured in: A Love Letter to Canned Food

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Ingredients

Yield:4 to 6 servings

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

Ingredient Substitution Guide

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Preparation

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

Ratings

5 out of 5

13,584 user ratings

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Comments

Bryan4 years ago

This recipe is WOW! So many directions that you can take this or leave it as it is. For most curries I usually add a tablespoon of Tamari for a bit more depth. To help thicken this one I add about a 1/3 cup of red lentils. A tip I learned from an Indian chef. When adding spices to a curry, put your dry spices in a bowl and add hot water from the kettle to make a slurry. Then add to the pan or pot. It reduces the chance of scorching the spices in the hot pan which can make it taste bitter.

Kaitlyn5 years ago

I used light coconut milk, but no water and it turned out rich and creamy with no extra simmering time. I also added in a zucchini and extra garam masala and tumeric (tasted a little bland to me without it). Great with those additions!

Amy5 years ago

Great and easy but at least in my kitchen very very soupy at the suggested simmer time of 10 minutes. After 45minutes to an hour it looked just like the picture and was delicious, thick, rich and altogether great. Only change I made was using dry Aleppo pepper for jalapeño since I didn’t have jalapeños

Erik Midtskogen17 hours ago

When you say "bay leaf", does that mean an Indian bay leaf (a.k.a. kari patta)? Sometimes, people use terminology loosely, so I was curious. Just looking at the other ingredients, kari patta seems to me like it would work better here than a western bay leaf of the type that might be used in a ham broth. But I could be wrong, which is why I ask.

Justin4 days ago

I've made this probably 10 times now. I double the spices, use 3 jalapenos, and add a bunch of spinach at the very end. Delish!

Scruffy1 week ago

Delicious - will make again. Don’t be shy with the fresh ginger.

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