Curried Chickpeas with Pumpkin and Kale #recipe by @LeslieKarst

 

This is a hearty, delicious, and easy-to-prepare dish (adapted from a New York Times recipe), perfect for the cool winter nights many of us are now experiencing. (Of course, some of us are still enjoying warm nights, and I can personally attest that this scrumptious curry is perfect for that, as well!)

 

Curried Chickpeas with Pumpkin and Kale

(serves 4-6)

Ingredients

3 tablespoons vegetable oil

1 large onion, coarsely chopped

1” piece of ginger, finely chopped

4 cloves garlic, finely chopped

1 ½ teaspoons garam masala

1 teaspoon ground cumin

½ teaspoon ground turmeric

2 15-oz. cans chickpeas, rinsed

1 13.5-oz. can coconut milk

1 13.5-oz. can pumpkin purée

1 teaspoon salt (or more, to taste)

1 bunch kale, tough ribs removed and coarsely chopped

3 tablespoons lime juice

chopped cilantro, for garnish (optional)

 

Directions

Heat oil in a large skillet or wok over medium-high heat till shimmering, then add the onions. Cook, stirring often, until just starting to brown (6-8 minutes). 

 

Add the garlic and ginger and continue to cook for 2 minutes, then add the garam marsala, cumin, and turmeric and cook for another minute.

 

Stir in the chickpeas, coconut milk, pumpkin, ½ cup water, and the salt. Simmer for 10 minutes, stirring occasionally.

 

 

Add the kale and continue to cook until tender, about 5 minutes.

 

Add the lime juice and more water, if it’s too thick.

 

Serve over steamed rice with a cilantro garnish. 

 

 

🌱  🍋  🌿

 

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