https://www.copymethat.com/r/5WU5fCh73/coconut-curry-chickpeas-with-pumpkin-and/
127765587
NI7Dlfn
5WU5fCh73
2024-04-28 17:50:45
Coconut Curry Chickpeas with Pumpkin and Lime
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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
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- ½ 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
- 1½ teaspoons fine sea salt, more as needed
- ¾ cup chopped cilantro, more for serving
- 2 to 3 tablespoons fresh lime juice, plus wedges for serving
- Cooked rice or couscous, for serving (optional)
Steps
Directions at cooking.nytimes.com
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