Pumpkin chickpea curry! An easy, one-pan weeknight recipe that uses simple pantry ingredients. Full of flavor, gluten-free, vegan, and takes just 20 minutes to make.
- 1 tablespoon of olive oil or coconut oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of freshly grated ginger
- 1 1/2 tablespoons curry powder
- 1 can coconut milk (I like full-fat)
- 1 pumpkin purée (not pumpkin pie mix)
- 2 (15-oz) cans chickpeas, drained and rinsed
- juice of 1 lime
- cooked brown rice or quinoa, cilantro, pumpkin seeds, yogurt or sour cream, and/or lime slices for serving, all optional
- Prep the onion, garlic, and ginger first.
- Heat the olive oil or coconut oil in a large pan or skillet over medium heat. Add the chopped onions, minced garlic, and grated ginger, and a good pinch of salt and stir frequently until the onions are just softened.
- Add the curry powder and give everything a good stir so the onions, garlic, and ginger are coated in the powder.
- Add the coconut milk and pumpkin purée, reduce heat slightly, and stir. Add the drained chickpeas, the juice of one lime, and stir again, cooking until the chickpeas are just heated through.
- Season with a healthy amount of salt, to taste (don’t be shy – this recipe needs it!).
- Serve with cooked brown rice or quinoa, if desired, extra lime slices, and top with any toppings you like.
Feel free to add vegetables! Spinach would be a good addition – simply add with the chickpeas and cook until wilted. If you decide to add vegetables that require a longer cooking time than greens, add them before the chickpeas with 1/2 cup of water and allow to simmer. Once the vegetables are softened, add the chickpeas and cook until just warmed through.
Keywords: pumpkin curry, pumpkin chickpea curry, chickpea curry