Chickpea Pumpkin Coconut Curry (vegan)

This easy Chickpea Pumpkin Coconut Curry is a delicious, comforting soup for fall and winter and will warm you up from the inside out!

I feel like I’m a little late to board the pumpkin train. Everywhere I look lately, there’s pumpkin bars, pumpkin smoothie, pumpkin bread, and, of course, pumpkin spice lattes. Truth be told, I’ve never really been an OMG PUMPKIN person.

Until this fall. Specifically, until this curry.


Chickpea Pumpkin Coconut Curry (vegan) Recipe


Recipe type: Main Meal
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Serves: 4-6


Ingredients:

•     Oil for cooking
•     1 yellow onion, roughly chopped
•     2 garlic cloves, minced (1 teaspoon)
•     1 cup carrots, chopped
•     1 cup tomatoes, chopped
•     1 15-ounce can pumpkin puree
•     1½ cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
•     1 tablespoon curry powder
•     ½ teaspoon ground ginger
•     ½ teaspoon salt
•     ¼ teaspoon black pepper
•     ¼ teaspoon turmeric
•     ¼ teaspoon cinnamon
•     ⅛ teaspoon cayenne pepper
•     1 13.5-ounce can coconut milk (light or full-fat will work)
•     1 cup water
•     ½ lime

See Full Recipe please visit : Chickpea Pumpkin Coconut Curry (vegan)