Fall is the perfect time to enjoy warm, comforting dishes that are full of flavor and nutrition, such as Coconut Curry Chickpeas With Pumpkin And Lime. This tasty dish is made with simple ingredients that can be found in most pantries and takes less than 30 minutes to make. Not only is this recipe delicious, but it’s also vegan, gluten-free, and packed with fiber and plant-based protein.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 can (14.5 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes with liquid
- 1 cup canned pumpkin puree
- 1 can (14 ounces) coconut milk
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic and sauté for 3 minutes.
- Add the cumin, coriander, curry powder, and turmeric and sauté for 1 minute.
- Add the chickpeas and tomatoes and cook for 2 minutes.
- Stir in the pumpkin puree and coconut milk and bring to a low simmer.
- Simmer for 10 minutes, stirring occasionally.
- Stir in the lime juice, salt, and pepper and simmer for 5 more minutes.
- Stir in the cilantro, if using.
- Serve warm over cooked grains or with a side of roasted vegetables.
Coconut Curry Chickpeas With Pumpkin And Lime is a delicious, nutritious, and easy-to-make dish that is perfect for a weeknight meal. It’s full of plant-based protein and healthy fats, making it a great option for vegans and vegetarians. The combination of the chickpeas, tomatoes, pumpkin, coconut milk, and spices creates a flavorful and comforting dish that can be enjoyed any night of the week.
