Pumpkin curry with mild chickpeas

What does it include?

Ingredients

• 400 g pumpkin, peeled and cut into cubes
• 200 g cooked chickpeas
• 1 onion
• 2 cloves of garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 can of coconut milk (400 ml)
• Olive oil, salt and fresh cilantro

How to prepare it step by step?

Preparation

1. Finely chop the onion and garlic cloves. Grate the fresh ginger.
2. Heat oil in a large frying pan and sauté the onion for 5 minutes until transparent.
3. Add garlic and ginger, cook for 1 minute until fragrant.
4. Add the turmeric and cumin, stirring for 1 minute so that they release all their aroma and flavor.
5. Add the cubed pumpkin and mix well with the spices, fry for 3-4 minutes until it begins to soften.
6. Add the cooked chickpeas and coconut milk, bring to medium-low heat and cook for 15-20 minutes until the pumpkin is tender and the sauce thickens slightly.
7. Adjust salt and pepper to taste, garnish with fresh chopped cilantro before serving.