Name: Spiced Pumpkin Butter Chickpeas: Indian Feast
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 medium yellow onion, chopped; 4 cloves garlic, minced or grated; 2 inches fresh ginger, grated; 1 tablespoon garam masala; 2 teaspoons yellow curry powder; 1/2 teaspoon turmeric; 1 teaspoon cayenne pepper, more or less to taste; kosher salt and black pepper; 2 cans (14 ounce) chickpeas, drained

This 30-minute Indian Pumpkin Butter Chickpeas recipe offers a delightful blend of warming spices and creamy textures, perfect for a quick and satisfying meal. It transforms simple ingredients into a rich, flavorful dish that transports your taste buds. The star of this recipe, pumpkin chickpeas, is ideal for anyone seeking a vibrant, meat-free main course that doesn’t compromise on taste or ease of preparation. It’s a testament to how quickly exotic flavors can come to your dinner table.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Spiced Pumpkin Butter Chickpeas: Indian Feast

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Prep Time 30

Total Time 30

Servings: 6

Ingredients Method Notes

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium yellow onion, chopped
4 cloves garlic, minced or grated
2 inches fresh ginger, grated
1 tablespoon garam masala
2 teaspoons yellow curry powder
1/2 teaspoon turmeric
1 teaspoon cayenne pepper, more or less to taste
kosher salt and black pepper
2 cans (14 ounce) chickpeas, drained

Method

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.
Add the garlic and ginger, cooking for another 2 minutes until fragrant. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute.
Add the chickpeas and toss to coat with the spices. Cook for 5 minutes, stirring occasionally.
Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer for 5 minutes, until the sauce thickens slightly.
Remove from the heat and stir in the cilantro. Season with salt and pepper to taste.
Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.

Notes

– Use pure pumpkin puree, not pumpkin pie filling.
– Adjust cayenne pepper to your preferred spice level.
– Fresh cilantro adds a bright finish; don’t skip it!
– Serve with basmati rice or warm naan bread.