Pumpkin Coconut Chickpea Curry
1 – 14 oz can diced tomatoes
1 – 15oz can organic chickpeas
1/4 cup full fat coconut milk
1/2 cup canned pumpkin
2 organic carrots, cut into bite-sized pieces
1 medium onion, cut into bite-sized pieces
1 stalk celery, cut into bite-sized pieces
1 T olive oil
1-2 tsp cumin
1 tsp ground ginger
1-2 tsp paprika
1 tsp cinnamon
2 tsp turmeric
salt & pepper to taste
In a large skillet (cast iron is best) saute vegetables in olive oil for about 5 minutes. Add tomatoes, chickpeas, and seasonings and cook on medium heat for another 10 minutes. Add pumpkin and coconut milk and simmer for an additional 10 minutes. Turn off heat and let the dish sit for up to 20 minutes to let flavors come together.
Serve alone or over spaghetti squash, rice or quinoa.
Tip: top with crumbled feta or goat cheese and/or diced avocado and fresh parsley. Enjoy!