Coconut Curry Chickpeas With Pumpkin and Lime

4 to 6 servings

prepChop 1 large onion
prepSeed and thinly slice 2 jalapeños
prepMince 1 knob ginger (about 1 inch)
prepMince 4 garlic cloves
prepRinse 2 (15 oz / 425 g) cans chickpeas
3 tablespoons / 45 ml neutral oil	Sauté onion, jalapeño, bay leaf	Simmer with chickpeas, coconut milk, pumpkin, 10 min	Stir in cilantro, lime juice; taste for salt
1 large onion, chopped
2 jalapeños, thinly sliced
1 bay leaf
1 knob ginger (about 1 inch), minced	Cook ginger, garlic until fragrant, 2 min
4 garlic cloves, minced
1 ½ teaspoons garam masala	Bloom spices, 30 sec
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 (15 oz / 425 g) cans chickpeas, rinsed
1 (13.5 oz / 400 ml) can coconut milk
1 (13.5 oz / 385 g) can pumpkin purée
1 ½ teaspoons fine sea salt
¾ cup / 15 g chopped cilantro
2 to 3 tablespoons / 30–45 ml fresh lime juice
Cooked rice or couscous, for serving (optional)

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