Pumpkin Chickpea Curry

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Pumpkin Chickpea Curry

’Tis the season for pumpkin, as you all well know. I feel like I’m a latecomer to the party since I haven’t posted anything with pumpkin yet this fall! 

Pumpkin Chickpea Curry 2

I realize that there’s no shortage of pumpkin recipes in the blogging world; nevertheless, I’m going to make it up to you. Every Friday from now until Thanksgiving I’m going to post a different pumpkin recipe. I decided to start with a savory dish, since pumpkin is most commonly used in sweet applications (and I guess I’m just a little bit of a rebel like that, lol).

This curry has a nice balance of sweet, spice, and heat, and I like to squeeze fresh lemon juice on top right before serving for a little tang. It’s great served with basmati rice or naan bread, or eaten on its own as stew.

Pumpkin Chickpea Curry 3

Pumpkin Chickpea Curry
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 2 tablespoon olive oil
  • 1 medium-large onion, diced
  • 3 medium carrots, thinly sliced
  • ¼ teaspoon crystal salt
  • 1 large tomato, diced
  • 1-2 jalapenos, deseeded if desired, and minced (more or less to taste)
  • 2 large cloves garlic, minced
  • ½-inch piece fresh ginger, grated
  • 1½ teaspoons Garam Masala Spice Mix, divided
  • ½ teaspoon ground coriander
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cinnamon
  • 1 bay leaf
  • 1 cup pumpkin puree
  • 2 cups low-sodium vegetable stock
  • 1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained
  • ¼ cup canned full-fat coconut milk
  • Fresh lemon wedges, for serving (optional)
  • Fresh parsley or cilantro leaves, for garnish (optional)
  1. Heat the oil in a medium saucepan over medium-high heat; add the onion, carrot, and salt, and cook until the onion is starting to soften, about 5 minutes, stirring occasionally.
  2. Add the tomato, jalapeno, garlic, and ginger, and cook 2 minutes, stirring constantly. Add 1 teaspoon Garam Masala, coriander, black pepper, cinnamon, and bay leaf, and cook 1 minute more, stirring constantly.
  3. Add the pumpkin and vegetable stock; bring up to a boil.
  4. Cover the pot (leaving the lid ajar), and turn heat down to simmer; cook until the carrots are tender, about 10 to 15 minutes.
  5. Add the chickpeas and cook 3 minutes, then add the coconut milk and cook until warm throughout, about 2 minutes. Stir in the remaining ½ teaspoon Garam Masala.
  6. Taste and season with additional salt and pepper as desired.
  7. Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired.

Get the Ingredients for My Recipe from Swanson Health Products:

Cooking OilsHimalayan Crystal SaltOrganic SpicesEden Foods

I’m sending this recipe off to Swanson’s 2011 Blogger Recipe Contest!

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  1. says

    Wow—awesome! I have some leftover pumpkin and may just have to try this for a dinner party this weekend—I’m sure it smells and tastes amazing!

  2. says

    Ah, this sounds like a hot, creamy, spicy bowl of heaven! I love pumpkin curry, it’s one of my favorites… And believe me, I make a whole lot of curry. Something about the sweetness and starchy tenderness of the pumpkin is just so perfectly suited to the job… Now you’ve got me really hungry!

  3. says

    You come up with the best recipes, Faith! I love chick pea curry so I think I will try this. Just need to grab a can of coconut milk first! :)

    Have a great weekend…

  4. says

    Oh my goodness, I would so love a bowl of that right now! It looks scrumptious and hearty – pure comfort. Also love that it’s gluten-free, too. You hit it out of the park, Faith!

  5. says

    I made my first curry recipe sans curry this week and I feel inspired! I want to make this and use cumin/red pepper like I did in my soup! It looks SO good and you know I LOVE pumpkin!

  6. says

    It’s funny what you said about pumpkin usually being a sweet thing. Where I live (In Australia) pumpkin is always a savoury thing. Always. I’ve never eaten a sweet pumpkin thing, but I’m slowly beginning to want to try it the sweet way! And this looks great, I love chickpeas in curry!

  7. says

    OMgoats, I LOVE your bowl! Where did you get that? I’ve really been craving soup now that the weather is chilly and although this isn’t soup, I imagine it would really warm my bones. It looks very comforting and I like the sound of the ingredients together. I honestly don’t think I’ve ever made anything with pumpkin that wasn’t sweet! A shame! This looks wonderful.

    • admin says

      Veronica, Awww, thanks, sweetie! I got it at a market on a strip of shops walking from Bab Sharqi towards Souk al Hamidiyah in Damascus, Syria (it was one of the markets from this post). Next time I go I’ll pick up a couple for you, promise! (Until then, I bet you could find something similar…love eBay, lol!)

  8. says

    I think that savory pumpkin dishes are underrated by most people. So cheers to you for making this marvelous dish! I love the idea of all the exciting spices and the jalapenos too. I’ll be looking forward to next Friday.

  9. says

    Thanks! I am collecting pumpkin recipes lately and you are right, most of the recipes I have collected were all sweet treats…It is time I use pumpkin for savory dishes. This is the best recipe to start with. Thank you!

  10. says

    Oh, I’ve never heard of a pumpkin curry before, how interesting. I love the flavours in this with the jalepeno peppers, coconut, cinnamon, and pumpkin. Another wonderful recipe you’ve shared with us, my dear. Hope you and Mike are enjoying your weekend. Catch up with your other posts another time, one of my babies are calling – AKA hubby ;)

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