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Coconut Curry Chickpeas With Pumpkin And Lime Recipe
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)
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