MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coconut Curry Chickpeas With Pumpkin & Lime
Categories: Vegetables, Chilies, Herbs, Curry, Citrus
Yield: 4 Servings
3 tb Neutral oil
1 lg Onion; chopped
2 Jalapenos; thin sliced
1 Bay leaf
1 Ginger knob (1"); minced
4 cl Garlic; minced
1 1/2 ts Garam masala
1 ts Ground cumin
1/2 ts Ground turmeric
30 oz Chickpeas (2 cans); rinsed
13 1/2 oz Can coconut milk
13 1/2 oz Can pumpkin puree
1 1/2 ts Fine sea salt; more as
- needed
3/4 c Cilantro; chopped,
- more for serving
3 tb Fresh lime juice; plus
- wedges for serving
Cooked rice or couscous; for
- serving (optional)
Heat oil in a large skillet over medium-high heat. Stir in onion,
jalapeno, 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;
cook for an additional 30 seconds.
Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water, and
1-1/2 ts 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.
Serve over rice or couscous if you like, and top with more cilantro
and lime wedges on the side.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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