If you’re looking for a one-pot, no-hassle, delicious, and nutritious recipe then this one is for you. Pumpkin and chickpea curry. The ingredients in this recipe are simple but they pack a flavorful and nutrient-dense punch. Chickpeas provide plenty of fiber while the dark leafy greens (like Swiss chard) help detoxify the liver— something I think many of us could benefit from this time of year. Turmeric, especially when combined with black pepper helps to lower inflammation— again, something many of us need around the holidays. Details below!
Ingredients:
3 tablespoons avocado oil
1 large onion, chopped
2 jalapeños, seeded or not, thinly sliced
1 bay leaf
1 inch of ginger root, minced
4 garlic cloves, minced
1.5 teaspoons ground garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, rinsed
1 (13.5-ounce) can full-fat coconut milk
1 (13.5-ounce) can pumpkin purée
1.5 teaspoons fine sea salt, more as needed
3/4 cup chopped cilantro, plus more for serving
2-3 tablespoons fresh lime juice, plus wedges for serving
2 heaping handfuls of dark leafy greens, chopped (I used Swiss chard)
Cooked rice, for serving (optional but recommend)
Directions:
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.
Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric and cook for an additional 30 seconds.
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. (Feel free to add more water if it starts to look too thick.)
Stir in cilantro, greens, lime juice to taste. Taste and add more salt if necessary.
Serve over rice if you like, and top with more cilantro and lime wedges on the side.
Enjoy!
** Inspired by Melissa Clark's Coconut Curry Chickpeas With Pumpkin and Lime
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