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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