Caribbean curry chickpea and pumpkin

• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1/2 tsp allspice, ground
• 300 g pumpkin, peeled and cubed
• 300 g canned chickpeas, drained and rinsed
• 240 ml canned coconut milk
• 200 ml vegetable broth
• 270 g white rice, cooked

Method

1. 1

   Heat the oil in a large pot over medium heat and cook the onion for 6 minutes until softened.

2. 2

   Add the garlic, ginger, curry powder, and allspice, and cook for 1 minute until fragrant.

3. 3

   Stir in the pumpkin, chickpeas, coconut milk, and vegetable broth, and bring to a simmer.

4. 4

   Cover and simmer for 18 minutes until the pumpkin is tender.

5. 5

   Serve over white rice.