Chickpea and Pumpkin Curry
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- Total time
- 30 min
Ingredients
- 1 Tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust for heat)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups diced pumpkin
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
Steps
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and cook until translucent.
- 3
Stir in the minced garlic and spices (curry powder, cumin, coriander, turmeric, and cayenne pepper). Cook for about 2 minutes until fragrant.
- 4
Add the chickpeas, diced tomatoes, diced pumpkin, and vegetable broth.
- 5
Season with salt and pepper to taste.
- 6
Simmer the mixture for about 20-25 minutes until the pumpkin is tender and the sauce thickens.
- 7
Garnish with fresh cilantro and serve hot with rice or naan.
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