A vegan chickpea pumpkin curry for a simple, seasonal autumn meal. Served with naan or brown rice, it's a budget friendly, filling, and healthy dinner that freezes well.
Heat a large pot over medium heat and add the oil.
1 tablespoon olive oil
Add the onion and cook for about two minutes, or until softened and fragrant.
1 medium onion
Stir in the garlic and ginger, and cook for another minute. Add the salt, pepper, cumin, cinnamon, turmeric, cardamom, and cayenne pepper and stir through.
Pour in the apple cider vinegar and stir. This will lift anything that may have stuck to the bottom of the pot during cooking.
1 tablespoon apple cider vinegar
Add the coconut milk, water, and chickpeas. Cover and bring to a low boil, then reduce to a simmer and cook for 20-25 minutes, or until the pumpkin is softened.
400 ml canned full-fat coconut milk, 400 ml water, 200 grams cooked or canned chickpeas, rinsed
Remove the curry from the heat and stir in the greens to wilt. Frozen greens will require a couple of minutes of simmering. Taste and season as needed.