Spiced Pumpkin Butter Chickpeas: Indian Feast
Savor warm, spiced pumpkin butter chickpeas simmered with aromatic ginger and garlic for an Indian-inspired delight.
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
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.