Coconut Curry Chickpeas
I was looking for something online, I forget what now, but I ended up on the NYC Times Cooking page and saw this. ”Hmmmmm, I says to me self, “Self, we can do something with this.” And so i did. It turned out to be really good with some nice jasmine rice and warm garlic pita bread.
3 Tbs neutral oil, such as sunflower or canola
1 large onion, chopped
1/4 cup “Tamed” jalapeños
1 lbs green beans, washed, cleaned and cut into 1in diagonal pieces
1 bay leaf
1 Tbs ginger (about 1 inch), minced
4 garlic cloves, minced
1 ½ tsp garam masala
2 tsp curry paste
1 tsp ground cumin
½ tsp 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 ½ teaspoons fine sea salt, more as needed
¾ cup chopped cilantro, more for serving
2 to 3 tablespoons fresh lime juice, plus wedges for serving
- Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño, green beans 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, curry paste, 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 hot with rice and pita bread, top with more cilantro and lime wedges on the side.