Curry Chickpeas in Pumpkin and Coconut-Lime Sauce

My Tweaked Recipes are sourced from the many cookbooks and magazines that line my shelves, and a few reliable websites. I cannot speak enough to NYTimes Cooking. It is worth the investment to subscribe and download the app onto your phone. Perhaps you have an ingredient in the refrigerator or freezer you need to use up (wasting food is a whole other topic). Or you stumble onto an intriguing ingredient or a great sale while you are shopping, but you can’t think in the moment what to do with it. Having your own cache of recipes with a search bar on your Paprika (mentioned in my “About“) and NYTimes Cooking apps will take the stress out of last minute menu planning. On this note, this recipe is from NYTimes Cooking with minor tweaks.

Garam masala is a versatile spice that can be store-bought or easily made at home. The spice mix traditionally contains cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg. The spice can be used in many recipes including Chicken Tikka Masala, Chicken Biriyani, Indian Dahl with Spinach, Tandoori Chicken, and much more (www.allrecipes.com/recipe/142967/easy-garam-masala/).

QUANTITY & INGREDIENTS

3 tablespoons neutral oil, such canola or EVOO (extra-virgin olive oil)

1 large onion, chopped, medium dice

1-2 jalapeños or two generous pinches of red pepper flakes (additional heat can be added later using a hot sauce such as Siracha)

2 bay leaves

1 knob ginger (about 1 inch), minced by hand or use a coarse grater

4 garlic cloves, minced

1 1/2 heaping teaspoons garam masala (store-bought or home-made)

1 heaping teaspoon ground cumin

1/2 heaping teaspoon ground turmeric

2 (15-ounce) cans chickpeas, rinsed and drained well

1 (13.5-ounce) can coconut milk (avoid “light” versions)

1 (13.5-ounce) can pumpkin purée

1 1/2 teaspoons kosher salt, more to taste

2 to 3 tablespoons fresh lime juice, plus wedges for serving

3/4 cup chopped cilantro, more for serving

Serve with coconut rice or Israeli couscous

CULINARY TIPS

• Techniques Used: Knife skills, Seasoning, Sautéing, Simmering

• I prefer canned chickpeas versus cooked from-scratch. The labor involved in making cooking chickpeas from scratch defeats the purpose of the Teaching Kitchen.

• Try making your own spice mix. That’s easy and cheaper if you already have the ingredients in your pantry. Dry roasting the spices for around 30 seconds after adding to sautéed aromantics enhances their flavor and aroma by releasing essential oils. Roasting them longer will cause them to burn and result in a bitter taste.

• Left over grilled or roasted vegetables? Add during final stages of cooking.

• Need to brighten the flavor. Add more acid. In this case, more squeezed lime. Adding acid, such as citrus, is one of the secrets of better tasting food. Always keep lemons in your produce drawer.

• This dish works great for leftovers. I recommend individual-sized, microwave-safe glassware for storing whole meals. This results in a grab-and-go lunch or dinner and less waste.

• I have recently begun using a Jar Vacuum Sealer to get more life out of my pantry goods and leftovers.

• Check out some of the ethnic markets near Boise.

NUTRITION TIPS

• This is a plant forward, protein-rich meal with delicious anti-inflammatory and anti-oxidant-containing spices.

• Eating with friends and family is heart healthy.

DIRECTIONS:

PREPARE YOUR MISE EN PLACE

Gather all your ingredients. Measure wet and dry ingredients. In this recipe, the spices can be measured into the same bowl. Chop the onions, jalapeños, ginger, garlic, and cilantro. Ginger and garlic will be added after the onions have partially cooked to avoid burning them.

START COOKING

Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.

Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.

Stir in chickpeas, coconut milk, pumpkin, and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Only add water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.

Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.