Name: Pumpkin Butter Chickpeas
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 0.5 null medium yellow onion (chopped); 4 clove garlic (minced or grated); 2 inch fresh ginger (grated); 1 tbsp garam masala; 2 tsp yellow curry powder; 0.5 tsp ground turmeric; 1 tsp cayenne pepper (more or less to taste); null null salt pepper (kosher salt and black pepper); 2 tbsp tomato paste; 2 can chickpeas (drained); 1 can coconut milk (full fat); 1 cup pumpkin puree (canned); 2 tbsp plant butter; 0.25 cup fresh cilantro (roughly chopped); null null rice (steamed); null null vegan naan

Instructions

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1

Heat the extra virgin olive oil (2 tbsp) in a large skillet over medium heat. Add the medium yellow onion (0.5) and cook for 5 minutes until fragrant.
2

Add the garlic (4 clove) and fresh ginger (2 inch), cooking for another 2 minutes.
3

Stir in the garam masala (1 tbsp), yellow curry powder (2 tsp), ground turmeric (0.5 tsp), cayenne pepper (1 tsp), and a pinch each of [null null salt pepper]. Cook for 1 minute until fragrant.
4

Add the chickpeas (2 can) and toss to coat thoroughly with the spices. Cook for 5 minutes.
5

Stir in the coconut milk (1 can), pumpkin puree (1 cup), tomato paste (2 tbsp), plant butter (2 tbsp), and 0.5 cups of water. Simmer for 5 minutes until the sauce has thickened slightly.
6

Remove from the heat and stir in the fresh cilantro (0.25 cup). Season with additional [null null salt pepper] to taste. Serve the chickpeas over [null null rice] with [null null vegan naan] and extra cilantro.