Coconut Curry Chickpeas

Ingrédients

3 tbsp oil

1 onion

2 jalapeños,

1 bay leaf

1 inch ginger

4 garlic

1½ tsp garam masala

1 tsp ground cumin

½ tsp ground turmeric

2(15-ounce) cans chickpeas, rinsed

13 ½ can coconut milk

13 ½ can pumpkin purée

1½ tsp salt

¾ cup chopped cilantro,

lime juice

Sauté the onion, jalapeño, and bay leaf in a large skillet over medium-high heat until the onion edges are golden, then stir in the ginger, garlic, and ground spices (garam masala, cumin, and turmeric) until fragrant. Next, add the chickpeas, coconut milk, pumpkin, water, and salt, bringing the mixture to a simmer for 10 minutes to allow the flavors to meld. Once thickened, finish the curry by stirring in fresh cilantro and lime juice to taste, and serve warm over a bed of rice or couscous with extra lime wedges on the side.