Pumpkin coconut curry with chickpeas

source/miscellaneous/index.rst

@@ -5,3 +5,4 @@ Miscellaneous
    :maxdepth: 1
 
    pestoStuffedSpaghettiSquashRings
+   pumpkinCoconutCurryChickpeas

source/miscellaneous/pumpkinCoconutCurryChickpeas.rst

@@ -0,0 +1,44 @@
+Pumpkin Coconut Curry with Chickpeas
+====================================
+
+Details
+-------
+
+* Number of servings: 6
+* Cook time: 30 minutes
+
+Ingredients
+-----------
+
+* Cooked rice
+* 1-3 tbsp oil
+* 1 onion, chopped
+* 1 bell pepper, chopped
+* 1 knob ginger, diced
+* 4 garlic cloves, minced
+* 1 1/2 tsp garam masala (or substitute curry powder)
+* 1 tsp ground cumin
+* 2 15 oz. cans chickpeas, rinsed
+* 1 13.5 oz can coconut milk (if using reduced fat coconut milk, don't add the water below)
+* 1 13.5 oz can pumpkin
+* 1/2 cup water
+* 1 tsp salt
+* 3/4 cup chopped cilantro
+* Fresh lime juice, from 1-2 limes
+* Naan
+
+
+Steps
+-----
+
+1. Heat oil over medium-high heat. Stir in the onion and bell pepper. Let cook until the onion is golden around the edges (about 8-10 minutes).
+2. Add ginger and garlic. Cook until fragrant, stirring regularly (about 2 minutes).
+3. Stir in the garam masala (or curry powder), and cumin. Cook for another 30 seconds.
+4. Stir in the chickpeas, pumpkin, coconut milk, and water (if using full fat coconut milk).
+5. Add salt and bring to a simmer. Let simmer for 10-15 minutes, stirring occasionally.
+6. Add the lime juice and cilantro.
+7. Serve over rice or pearled couscous, with side of naan.
+
+Notes
+-----
+Adapted from `NYT <https://cooking.nytimes.com/recipes/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime?ds_c=1400169272&site=google&network=g&campaign_id=1400169272&ad-keywords=auddevgate&gclsrc=aw.ds&gad_source=1&gad_campaignid=1400169272&gbraid=0AAAAADwd30hB8puwfkCMrvCM7X_Rt4Imr&gclid=CjwKCAiA8bvIBhBJEiwAu5ayrCw2LNqxAcJYGrS-Y8d8WL08GmBBiC1pcKusFDhEinyL5NqcuvtivRoCr8IQAvD_BwE/>`_.