This is a delicious, quick meal full of flavor from the lovely blend of curry spices and fresh lime juice. The spices will warm you on a cold night and the lime is bright enough to feel just right for spring. Next time I make it, if we have extra fresh greens (spinach, arugula, kale – all three?), I’ll toss them into the pan during the last few minutes. That will up the green vegetable quotient, but the greens aren’t necessary at all to make a satisfying meal.
Coconut Curry Chickpeas with
Pumpkin and Lime
(adapted from The New York
Times)
Serves 4 to 6
Ingredients
3 tablespoons canola or other neutral vegetable
oil
1 large onion, chopped
2 jalapeños, seeded or not, thinly
sliced
1 bay leaf
1 piece fresh ginger (about 1-inch),
minced
5 or 6 garlic cloves, minced
1 1/2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 (15-ounce) cans chickpeas,
rinsed
1 (13.5-ounce) can full fat
coconut milk
1 (13.5-ounce) can pumpkin purée
1 1/2 teaspoons salt
3/4 cup chopped cilantro, more for
serving
2 to 3 tablespoons fresh lime
juice plus wedges for serving (optional)
Cooked rice or couscous for
serving (optional)
Directions
Heat oil in a large skillet over
medium-high heat. Stir in onion, jalapeño, 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 garam masala,
cumin, and turmeric. Cook 30 seconds.
Stir in chickpeas, coconut milk,
pumpkin, 1/2 cup water, and 1 1/2 teaspoons salt. Bring to a simmer and simmer
10 minutes, stirring occasionally. Stir in cilantro and lime juice to taste. Taste
and add more salt if necessary.
Serve over rice or couscous, if you like, and top with more cilantro. Serve lime wedges on the side.
Look for Molly’s new series—the Haunted Shell Shop
Mysteries—coming in July 2024!
Book 1: Come Shell or High Water
"Molly MacRae's delightful
pirate ghost story and cozy mystery mashup is not to be missed. Cozy readers
will be enthralled with this trip to North Carolina's Outer
Banks." —Amanda Flower, USA Today bestselling author
of Blueberry Blunder
In the meantime, you can enjoy her other books.
The Boston Globe says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a
winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter or Instagram.
Thank you for the yummy sounding recipe that would be a hit any time of the year!
ReplyDelete2clowns at arkansas dot net
You're welcome, Kay. It makes a fantastic meal - lunch or supper.
DeleteJust had a lentil curry last night, so this sounds like another hit.
ReplyDeleteFor those who find cilantro=soap, try fresh parsely instead.
Parsley is a great substitute for cilantro. Thanks for mentioning that, Libby.
DeleteThank you for the recipe! aprilbluetx at yahoo dot com
ReplyDeleteYou're welcome, April. Thanks for stopping by today.
ReplyDelete