Chickpea pumpkin curryPrint This
- 1 tbsp coconut oil
- 1 shallot, thinly sliced
- 1 tbsp finely chopped ginger
- 1 red bell pepper, sliced
- 1 can coconut milk
- 1 can pumpkin puree (not pumpkin pie filling)
- 1.5 cup chicken broth
- 1 tbsp + 1 tsp garam masala
- 1 tsp tumeric
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 28 oz can garbanzo beans (chickpeas)
- 2-3 large handfuls chopped kale
- 1 lime
- 1 small bunch cilantro, chopped
- Rice for serving (or cauliflower rice, I usually do a mix of the two)
In a large deep saucepan, heat coconut oil over medium-high heat.
Throw in the sliced shallot and ginger and saute for about 3 minutes. Add red bell pepper and continue to saute for another 5 minutes.
As the bell pepper starts to get slightly soft, add in coconut milk, pumpkin puree and chicken broth and your spices. Stir together. Reduce heat to medium and cook for about 15 minutes till the sauce starts to thicken.
Meanwhile, rinse and drain your chickpeas. Add them to the pan after 15-20 minutes, depending on how long it takes the sauce to thicken. Stir those around for about 3 minutes, then add in the chopped kale and cover. If the sauce gets too thick at any point, you can add a little more broth or water!
Cook till the kale is wilted (about 5 minutes covered).
Serve over rice or cauliflower rice. I like to do a mixture of both! Then garnish with chopped cilantro and a squeeze of lime (1/4 lime per bowl). Enjoy!