MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Curry Chickpeas w/Pumpkin & Lime
Categories: Vegetables, Chilies, Herbs, Curry, Citrus
Yield: 5 servings

3 tb Neutral oil
1 lg Onion; chopped
2 Jalapenos; thin sliced
1 Bay leaf
1 Knob ginger (1"); minced
4 cl Garlic; minced
1 1/2 ts Garam masala
1 ts Ground cumin
1/2 ts Ground turmeric
30 oz (2 cans) chickpeas; rinsed
13 1/2 oz Can coconut milk
13 1/2 oz Can pumpkin puree
1 1/2 ts Fine sea salt; more as
- needed
3/4 c Chopped cilantro; more for
- serving
3 tb Fresh lime juice; plus
- wedges for serving
Cooked rice or couscous; for
- serving (opt)

Heat oil in a large skillet over medium-high heat. Stir
in onion, jalapeno 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 for an additional 30 seconds.

Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water
and 1 1/2 teaspoons salt. 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 if you like, and top with
more cilantro and lime wedges on the side.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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