Chickpea and Pumpkin Curry
400g tin of chickpeas; 500g pumpkin, peeled and chopped into chunks; 250ml vegetable stock; 400ml coconut milk; 2 tbsp oil; 1 onion, finely sliced; 2 cloves garlic, chopped; knuckle of ginger, finely diced, 2 tsp ground coriander; 2 tsp ground turmeric; 1 tsp curry powder; 3 cardamom pods; 1 tbsp chopped coriander leaves; juice of ½ a lime; sesame seeds; black pepper and salt; pumpkin seeds, sprinkled with a little salt and ground coriander and roasted in the oven for 10 mins.
1. Place a large, deep pan over a medium heat and add oil. Add onion and soften. Add garlic, ginger and spices, season with salt and pepper and stir well.
2. Turn the heat down low and cook gently. Add pumpkin to the pan along with the drained chickpeas. Now add the vegetable stock and slowly bring to the boil then simmer for 20 minutes or until the pumpkin is tender.
3. Stir in the coconut milk and lime juice and simmer for 5 more mins.
4. To serve, sprinkle with chopped coriander, sesame seeds and roasted pumpkin seeds. Serve on a bed of steamed wild rice or cooked quinoa.
