Subj : Melissa Clark Top 50 - 31
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 15:01:00

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
 
MMMMM

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