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