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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Coconut Curry Chickpeas w/Pumpkin & Lime   
    Categories: Vegetables, Chilies, Herbs, Curry, Citrus   
         Yield: 5 servings   
       
         3 tb Neutral oil   
         1 lg Onion; chopped   
         2    Jalapenos; thin sliced   
         1    Bay leaf   
         1    Knob ginger (1"); minced   
         4 cl Garlic; minced   
     1 1/2 ts Garam masala   
         1 ts Ground cumin   
       1/2 ts Ground turmeric   
        30 oz (2 cans) chickpeas; rinsed   
    13 1/2 oz Can coconut milk   
    13 1/2 oz Can pumpkin puree   
     1 1/2 ts Fine sea salt; more as   
              - needed   
       3/4 c  Chopped cilantro; more for   
              - serving   
         3 tb Fresh lime juice; plus   
              - wedges for serving   
              Cooked rice or couscous; for   
              - serving (opt)   
       
     Heat oil in a large skillet over medium-high heat. Stir   
     in onion, jalapeno 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, 1/2 cup water   
     and 1 1/2 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.   
        
     Serve over rice or couscous if you like, and top with   
     more cilantro and lime wedges on the side.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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