Coconut Curry Chickpeas With Pumpkin and Lime

Name: Coconut Curry Chickpeas With Pumpkin and Lime
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons neutral oil, such as sunflower or canola; 1 large onion, chopped; 2 jalapeños, seeded or not, thinly sliced; 1 bay leaf; 1 knob ginger (about 1 inch), minced; 4 garlic cloves, minced; 1 1/2 teaspoons garam masala; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 (15-ounce) cans chickpeas, rinsed; 1 (13.5-ounce) can coconut milk (do not use light coconut milk); 1 (13.5-ounce) can pumpkin purée; 1 1/2 teaspoons fine sea salt, more as needed; 3/4 cup chopped cilantro, more for serving; 2 to 3 tablespoons fresh lime juice, plus wedges for serving; Cooked rice or couscous, for serving (optional)

By Melissa Clark

Total Time: 30 minutes
Rating: 5(9,562)
Notes: Read community notes

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Featured in: A Love Letter to Canned Food

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Ingredients

Yield:4 to 6 servings

3tablespoons neutral oil, such as sunflower or canola
1large onion, chopped
2jalapeños, seeded or not, thinly sliced
1bay leaf
1knob ginger (about 1 inch), minced
4garlic cloves, minced
1½teaspoons garam masala
1teaspoon ground cumin
½teaspoon ground turmeric
2(15-ounce) cans chickpeas, rinsed
1(13.5-ounce) can coconut milk (do not use light coconut milk)
1(13.5-ounce) can pumpkin purée
1½teaspoons fine sea salt, more as needed
¾cup chopped cilantro, more for serving
2 to 3tablespoons fresh lime juice, plus wedges for serving
Cooked rice or couscous, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Stir in chickpeas, coconut milk, pumpkin, ½ cup water and 1½ teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
Step 4
Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

Ratings

5 out of 5

9,562 user ratings

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Private Notes

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Cooking Notes

Bryan3 years ago

This recipe is WOW! So many directions that you can take this or leave it as it is. For most curries I usually add a tablespoon of Tamari for a bit more depth. To help thicken this one I add about a 1/3 cup of red lentils. A tip I learned from an Indian chef. When adding spices to a curry, put your dry spices in a bowl and add hot water from the kettle to make a slurry. Then add to the pan or pot. It reduces the chance of scorching the spices in the hot pan which can make it taste bitter.

Amy4 years ago

Great and easy but at least in my kitchen very very soupy at the suggested simmer time of 10 minutes. After 45minutes to an hour it looked just like the picture and was delicious, thick, rich and altogether great. Only change I made was using dry Aleppo pepper for jalapeño since I didn’t have jalapeños

Kaitlyn4 years ago

I used light coconut milk, but no water and it turned out rich and creamy with no extra simmering time. I also added in a zucchini and extra garam masala and tumeric (tasted a little bland to me without it). Great with those additions!

Gabriela4 years ago

I added carrots, zucchini, red pepper, snap peas

Nic4 years ago

This recipe was absolutely delicious- my partner and I couldn't stop talking all night about how the flavors worked so well together. It was very easy- though took us about 1 hour total to make as we let it simmer on the stove for nearly 30 minutes to bring it to a thicker, richer consistency. I'll definitely be making this one again.

KSE4 years ago

I tried this with light coconut milk despite the warning, and thought it turned out fine—though doubtless not as rich as with the full-fat stuff. Made with cooking spray in a cast iron pan, only 3 WW points for 4 servings, for those of us who (sigh) have to care about such things. Very mild, so we ate with a lot of hot sauce.

Julie4 years ago

Delicious! Added 1 tsp of Kashmiri chili powder and an 8 oz bag of spinach, served over basmati rice.

Frances Ryan4 years ago

The next time I make I will use a cast iron dutch oven instead of a skillet. Too much volume for a the skillet.

Noah4 years ago

Followed the recipe exactly, and it turned out amazing! Everyone loved it. The pumpkin was not too strong or out of place, and the whole dish worked very well together. Next time I’m going to add in some tofu.

Julia4 years ago

I added mushrooms, cashews, and kale and it was fantastic!

MK4 years ago

The key after topping off with cilantro and lime juice is to let the dish simmer and mellow out those flavors, which are initially very strong and don’t fit well with the rest of the dish.

Lisa4 years ago

I pureed it a bit with an immersion blender at the end of the cooking time. It thickened up nicely and it still had a lot of whole chickpeas in it. Topped it with some pepitas I had on hand. Flavorful and easy!

Terry4 years ago

What would happen if you used light coconut milk? I'm guessing nothing except it would be less rich and less calories.

Vikki4 years ago

I didn't add the water (after reading some comments that it didn't turn out thick enough) and had to sub chili flakes for the jalapeno for the first time. Added one sliced carrot, 1/4 red pepper diced and a small handful of green beans. Had time to let it simmer for longer while waiting on the brown basmati rice to accompany it. The lime and cilantro at the end really brighten it up. Delicious - will add this to the rotation!

Richard4 years ago

This is a wonderful recipe, but coconut milk is brimming with saturated fat and calories. What's the problem with with using "lite" coconut milk?

Napa Cook22 hours ago

I found this quite bland. I tried to add flavor via fish sauce, tamari, to no avail. I'd try again doubling spices, but honestly I don't think I'll make it again.

okidoki1 day ago

Excellent. I used Kobocha pumpkin. Deviations: added brown lentils, copious amounts of garden kale, This is a keeper.

Eleanor5 days ago

I hate to be the odd one out reviewing a five-star recipe, but I did not love this. The flavor was good, but it tasted like college communal living in a way that wasn't pleasing to me. My fiancé liked I, suggested I try it again, but there are so many more interesting things to do with chickpeas, which I love. In fairness to the recipe, I did add vegetables, zucchini and red bell pepper.

Hana6 days ago

Doubled recipe. Cubed 16oz firm tofu and added with chickpeas. Tossed in a few handfuls of blanched chopped (frozen) chard and about 1 cup frozen peas a few min before done. Delicious and filling one pot meal (with rice)!

Cristina1 week ago

Really wonderful recipe. I’ve made it twice and I think whether or not you need water depends entirely on the brand of pumpkin puree you add. Instead of one bout of sea salt, I use kosher salt and apply as I go. I think the chickpeas come out a little lacking in flavor and it helps to salt those when you add them.

Darcy2 weeks ago

This was so good!! Definitely hit the spot. I made without jalapeños and cilantro over pearl couscous and it was really tasty. I'm looking forward to leftovers tomorrow.

Jen J2 weeks ago

My family loved this recipe. I did use light coconut milk and it was delicious. I would imagine the leftovers tomorrow will be even better once the spices have sat overnight.

Samantha Nagel2 weeks ago

13oz of chickpeas 10oz of baby spinach leaves 1 hand-shredded chicken breast (cooked in curry) Substitute the water for chicken stock .5C of heavy whipping cream, and it’s much better.

Sam3 weeks ago

* Doubled spice, and added a bit of Kashmiri chili for some heat (about 1 1/2 tsp) * added pumpkin chunks * subbed water for chickpea liquid * didn't have tinned pumpkin, so steamed some fresh pumpkin, and blended with the coconut milk and added that * used lite coconut milk * added fresh spinach near the end * added some chicken better than bouillon Overall: * Decent curry but nothing too special (similar to other chickpea curries I've made in the past) A good base to start * extra lime!!!

Andy Mehrotra3 weeks ago

Pretty good - add lime juice a bit at a time. I used half the pumpkin and didn’t really taste it. A full can would make it pretty thick.

k3 weeks ago

Definitely budget more than 10 minutes to simmer

jan devlin3 weeks ago

Incredibly flavorful while being easy, fast and cheap. One of the best things I’ve made in a while . I did substitute oil for 1/2 butter/ 1/2 coconut oil. Doubled cumin, tumeric and garam masala. Absolutely delicious !

livcooks3 weeks ago

This reheats perfectly and is now a go-to meal prep in our house! I agree with the comments about increasing the spices and skipping the water. Thank you commenters! We also add more vegetables to vary the texture. Adding some crunchy items/fresh vegetables helps balance the creamy and rich sauce. I like carrots (added in with the onions) and finishing off with kale in the last few minutes. We also top with crushed cashews alongside the cilantro and lime.

Ayo3 weeks ago

Wow! This was way too good and simple. Will be trying this again and again

mizizzle4 weeks ago

I had such high hopes for this recipe and it just didn't work! Maybe using only half a leftover onion really messed it up, or maybe my spices were off? I added more spices and aromatics and it just never came together in a pleasing way. I'm a good cook and love Melisa Clark -- but was really disappointed!

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