Pumpkin Chickpea Curry
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 tablespoon olive oil
1 medium-large onion, diced
3 medium carrots, thinly sliced
1/4 teaspoon crystal salt
1 large tomato, diced
1-2 jalapenos, deseeded if desired, and minced (more or less to taste)
2 large cloves garlic, minced
1/2-inch piece fresh ginger, grated
1 1/2 teaspoons Garam Masala Spice Mix, divided
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
1 bay leaf
1 vegetable (or chicken) flavored soft bouillon cube
1 cup pumpkin puree
2 cups water
1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained
1/4 cup coconut milk
Fresh lemon wedges (optional, for serving)
Fresh parsley or cilantro leaves (optional, for garnish)
Instructions:
Makes 4 (1 cup) servings
Heat the oil in a medium saucepan over medium-high heat, and add the onion, carrot, and salt, and sauté until the onion is starting to soften, about 5 minutes, stirring occasionally. Add the tomato, jalapeno, garlic, and ginger and cook 2 minutes. Add 1 teaspoon Garam Masala, coriander, black pepper, cinnamon, and bay leaf and cook 1 minute more.
Add the bouillon cube, pumpkin, and water and bring up to a boil. Cover the pot (leaving the lid ajar), and turn heat down to simmer. Cook until the carrots are tender, about 10 to 15 minutes. Add the chickpeas and cook 3 minutes, then add the coconut milk and cook 2 minutes. Stir in the remaining 1/2 teaspoon Garam Masala. Taste and season with additional salt and pepper as desired.
Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired.
From anediblemosaic.com