Coconut Curry Chickpeas

Ingredients

• 3 tbsp oil
• 1 onion, diced
• 2 jalapeños, diced
• 1 bay leaf
• 1 inch ginger, grated
• 4 garlic cloves, minced
• 1½ tsp garam masala
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 2 (15-ounce) cans chickpeas, rinsed
• 13.5-ounce can coconut milk
• 13.5-ounce can pumpkin purée
• 1½ tsp salt
• ¾ cup chopped cilantro
• lime juice

Instructions

1. Sauté the onion, jalapeño, and bay leaf in a large skillet over medium-high heat until the onion edges are golden.
2. Grate in the ginger and add the garlic, cooking until fragrant, about a minute.
3. Add the turmeric, cumin, and garam masala, letting them bloom.
4. Add the chickpeas, coconut milk, and pumpkin purée, mixing until homogenous.
5. Add some water and cover, letting it simmer for 10 minutes.
6. Finish with salt, squeeze lime juice, and add cilantro.