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By cooking.nytimes.com
Coconut Curry Chickpeas With Pumpkin and Lime
Instructions
Cook:30min
Updated at: Thu, 25 Dec 2025 01:41:22 GMT
Nutrition balance score
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Ingredients
4 servings
3 tablespoonsneutral oil
such as sunflower or canola
1onion
large, chopped
2jalapeños
seeded or not, thinly sliced
1bay leaf
1 knobginger
minced
4garlic cloves
minced
1 ½ teaspoonsgaram masala
1 teaspoonground cumin
½ teaspoonground turmeric
2 x 15 ouncecans chickpeas
rinsed
1 x 13.5 ouncecan coconut milk
do not use light coconut milk
1 x 13.5 ouncecan pumpkin purée
1 ½ teaspoonsfine sea salt
more as needed
¾ cupcilantro
chopped, more for serving
2 tablespoonsfresh lime juice
plus wedges for serving
rice
Cooked, or couscous, for serving, optional
Instructions
View on cooking.nytimes.com
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Notes
21 liked
1 disliked
Easy
Delicious
One-dish
Go-to
Spicy
