Pumpkin Chickpea Curry

This recipe features pumpkin, an ingredient we usually associate with Pumpkin Pie. The pumpkin is savory here rather than sweet and paired with chickpeas, curry and onion. Pumpkin, like all winter squash, is a nutrient dense food and is low in calories. The orange fruit is a powerful antioxidant and an anti-inflammatory. 

2 Tbsp olive oil
1 onion, chopped
1 Tbsp garlic, minced
1 Tbsp fresh ginger, minced
1 large can tomatoes
1 large can pumpkin
2 cups chicken or veggie broth
1 can unsweetened coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 large can chickpeas
1 lime, juiced
Steamed rice

Saute the onion in olive oil about 5 minutes. Add garlic and ginger and cook for 1 minute more. Stir in tomato and pumpkin. Cook 10 minutes. Add broth, coconut milk, curry and cayenne. Simmer 20 minutes. Add chickpeas and lime juice. Simmer about 20 minutes until dish is heated through. Serve over steamed rice and garnish with cilantro. Enjoy!

Heather Poast