Ingredients
- 3 Tbps neutral oil (I use sunflower)
- 1 large onion, chop it up
- 1 bay leaf
- 2 jalapenos, chopped (leave seeds in for more heat or remove them for less)
- 4 cloves garlic, chopped small or smashed through a press
- Fress ginger, about an inch, peeled and chopped (or 3-4 TJ frozen ginger cubes)
- 1 1/2 tsp garam masala
- 1 tsp cumin
- 1/2 tsp tumeric
- 2 cans chickpeas, rinsed
- 1 can coconut milk (not lowfat)
- 1 can pumpkin puree
- 1/2 cup water
- 1 1/2 tsp salt
- 3/4 cup cilantro, chopped
- 2-3 Tbsp lime juice (probably 2 limes)
- Rice for serving
Equipment
- Large, deep frying pan or sauce pan
- Can opener!
- Colander or strainer
- Small dish (if you want to measure out the spices early)
Instructions
- Heat the oil and stir in onion, bay leaf, and jalapeno. Stir occasionally and cook until onion is soft and almost translucent, about 8 minutes.
- Add ginger and garlic and stir while cooking another 2 minutes.
- Add garam masala, cumin, and tumeric. Stir for another 30 seconds.
- Add chickpeas, coconut milk, pumpkin, water, and salt. Simmer for at least 15 minutes or until chickpeas are very soft and flavors blended.
- A few minutes before serving, add the lime juice & cilantro.
- Serve with rice and extra lime wedges.
Children, we don't taste with our eyes.
- Miss Naomi
Miss Naomi definitely helped instill a sense of independence and an interest in other cultures - and Tess shared this recipe so seemed a fitting photo!
English