So, this is another one of those “major hits with the boyfriend” and also a “super cheap and low effort and high output” dinners, which means that this is going to come into regular rotation, lol. I didn’t think that the sauce ended up thick enough, though that could be because I didn’t simmer it for long enough; I might end up trying to throw in a can of diced tomatoes and sub out heavy whipping cream and Greek yogurt instead of the coconut milk. I’ll experiment next time! Still, the base result is incredibly good.

Indian Pumpkin Butter Chickpeas

Ingredients

  • 2 T olive oil
  • Half of a medium onion, chopped
  • 4 cloves minimum garlic, minced
  • 2 in fresh ginger, grated
  • 1 T garam masala
  • 2 t curry powder (yellow recommended, I went mild)
  • .5 t turmeric
  • 1 t cayenne pepper (to taste)
  • Sea salt and fresh ground pepper
  • 2 14 oz cans chickpeas, drained
  • 1 c canned pumpkin
  • 2 T tomato paste
  • .5 c water (I apparently missed this)
  • 2 T salted butter
  • Indian bread of choice and rice to serve
  • (Note – add can of diced tomato, and substitute 1 c heavy whipping cream, .25 c Greek yogurt, see result)

Heat your olive oil in a large pan over medium heat. Add your chopped onion, and cook five mins until soft and fragrant. Add the garlic and ginger, and cook another two mins, until fragrant (pic 1). Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch of the sea salt and fresh ground pepper, and cook until fragrant, about a minute (pic 2). Then, add the drained chickpeas and toss to coat with the spices, and cook for five mins (pic 3).

Once coated, stir in the coconut milk, pumpkin, tomato paste, butter, and .5 c water (the last of which I missed). Simmer for about 5 mins (though this might actually need to be closer to 15), until the sauce thickens a bit.

Remove from heat, season with salt and pepper to taste, and serve with your Indian bread of choice (I went with TJ’s paratha) and rice, if you so choose.

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