Pumpkin Chickpea Coconut Curry

Wash your hands with soap and water for at least 20 seconds. Rinse and dry the onion before peeling, removing any damaged areas, then finely dice enough to measure 1 cup. Peel and mince the garlic. Drain and rinse the chickpeas, then measure 3 cups. Stir the coconut milk until its cream and liquid are evenly combined before measuring.

Heat the olive oil in the saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and beginning to turn golden.

Add the garlic, curry powder, and ground ginger. Cook for 30–60 seconds, stirring constantly, until fragrant. Do not let the spices scorch.

Stir in the pumpkin puree, coconut milk, vegetable broth, and salt, scraping the bottom of the pan to release the cooked onion and spices. Stir until the sauce is smooth, then add the chickpeas.

Bring to a gentle simmer over medium heat, about 3–4 minutes. Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring frequently along the bottom, until the chickpeas are hot throughout and the flavors have blended. Keep the simmer gentle rather than allowing a vigorous boil. The sauce should coat the chickpeas while remaining loose enough to flow from a spoon; stop simmering before it becomes thick and mound-like.

Remove from the heat and stir in the lime juice. Divide the curry evenly among four bowls and serve hot.