I am continually looking for high protein recipes, especially if they use vegetarian protein sources like chickpeas. This hit the spot and was absolutely delicious. I made some substitutions to fit what I typically have at home, and to bump up the spicing a bit. Loved it, would eat over and over again.
Coconut Curry Chickpeas With Pumpkin and Lime
Adapted from the NYTimes
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 Thai red chilies, 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
- 1.5 tablespoons curry powder
- 1 lb dried chickpeas, cooked (approx 8 cups)
- 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
- 1 tablespoon chicken bouillon powder for even more flavor (optional)
- ¾ cup chopped cilantro, more for serving
- 2 to 3 tablespoons fresh lime juice, plus wedges for serving
- Cooked rice or couscous or quinoa, for serving (optional)
Method
- Heat oil in a large skillet over medium-high heat. Stir in onion, chilies 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 curry powder, garam masala, cumin and turmeric; cook for an additional 30 seconds.
- Stir in chickpeas, coconut milk, pumpkin, 1 cup water and 1½ teaspoons salt. Add chicken bouillon powder if using. 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 or quinoa if you like, and top with more cilantro and lime wedges on the side.
