Chickpea & Pumpkin Curry

Previous article
Next article

This recipe is inspired by the NYT Cooking’s Coconut Curry Chickpeas with Pumpkin and Lime.

This recipe works well with basmati rice or coconut rice with a side of raita.

Ingredients

  • Chickpeas (pressure cooker: 8h soaking + 15 min. cooking or no soaking + 35 min cooking) – the equivalent of 2 cans or make extra!
  • Pumpkin purée (we don’t have canned pumpkin purée in Sweden. I cooked a large pumpkin in the oven, scraped the flesh and froze it in small batches)
  • Shallot or onion, thinly sliced
  • Coconut milk
  • Jalapeno, thinly sliced
  • Coriander leaves
  • Turmeric powder (1 tsp)
  • Garam masala (1.5 tsp)
  • Cumin powder (1 tsp)
  • Lime juice (or lemon juice)
  • Cardamom pods and cloves (optional) for the rice