Pumpkin Butter Chickpeas

By Samah Dada


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INGREDIENTS

  • 2 15.5 oz cans of chickpeas, drained & rinsed
  • 1 13.5 oz can full-fat coconut milk
  • 3 tbsp plant-based butter
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 1- inch piece ginger, grated
  • ½ cup canned, crushed tomatoes
  • ¼ cup pumpkin purée
  • ½ tsp garam masala
  • 1 tsp ground cumin
  • ¼ tsp turmeric
  • ½ tsp cayenne (can reduce to 1/4 if you’re sensitive to spice)
  • Kosher salt
  • Fresh cilantro, for garnish

RECIPE

  1. Heat a large skillet over medium heat. Add the vegan butter and swirl it in the pan until it melts and bubbles start to form.
  2. Add the onions and cook in the butter for about 3-5 mins or until the onion becomes lightly brown.
  3. Add garlic and ginger and cook with the onions.
  4. Add the garam masala, cumin, turmeric, cayenne, and kosher salt.
  5. Cook the spices with the onions for about 2 mins.
  6. Add the tomatoes and cook until they darken and color and begin to reduce about 5 mins.
  7. Add the pumpkin purée and stir to incorporate — sauté for a couple of minutes.
  8. Add coconut milk, and cook with the tomatoes for about 5 mins.
  9. Season to taste with salt.
  10. Transfer to a blender and blend the curry for a creamy, smooth consistency.
  11. Transfer the curry back to the pan and cook for 10 minutes on medium-low until it reduces slightly.
  12. Finally, add the chickpeas. Simmer for 5-10, garnish with cilantro, and serve with naan and/or rice.
  13. Enjoy!