Pumpkin Coconut Curry Chickpeas

With the changing of the season and the days getting shorter and cooler, a warming dish that is packed with protein is always something I want in my weekly rotation. Add in the fact that it only takes 30 minutes and now it is a true comfort staple!


  • 2 (15oz) cans of Chickpeas, drained & rinsed
  • 1 (13.5 oz) can of Coconut Milk (full fat)
  • 1 (13.5oz) can of Pumpkin Puree
  • 1/2 cup of Veggie Broth
  • 1 Onion, chopped
  • 5 Cloves of Garlic, chopped
  • 2 Bay Leaves
  • 1 Knob of Ginger, grated
  • 3 tbsp of Olive Oil
  • 1 tbsp Curry Powder
  • 1 tbsp Paprika
  • 1 tbsp Tumeric
  • 2 tsp of Salt
  • 1 tsp Cumin
  • Pinch of Cinnamon
  • Pinch (or more) of Cayenne – optional for more heat
  • Juice of 1/2 Lime
  • 1/2 cup of Cilantro
  • Cooked quinoa, rice, or toasted bread


  1. In a heavy bottom skillet, heat olive oil in a medium high heat. Add onions and bay leaves, stirring occassionally until the onions are fragrant, soft, and translucent – about 6 – 8 minutes.
  2. Add garlic and ginger, stirring for about 1 minute, then add the curry powder,paprika, tumeric, cumin, and cinnamon. Stir to combine for 1 minute.
  3. Add veggie broth to deglaze the pan, then add chickpeas, pumpkin puree, coconut milk, and salt. Stir to combine and cover for about 10 minutes.
  4. Uncover and add lime juice and cilantro. Stir and simmer for another 3 minutes. Add salt, cayenne, or other spices if needed.
  5. Serve with quinoa, rice, or bread. Top with more cilantro and a lime wedge!

Give this recipe a try and then let me know how it goes! Email me at hello@allisontibbs.com or tag me on Instagram – @allisontibbs