Indian Pumpkin Butter Chickpeas Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins


  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 2 inches fresh ginger, grated
  • 1 tablespoon garam masala
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne pepper, more or less to taste
  • kosher salt and black pepper
  • 2 cans (14 ounce chickpeas drained
  • 1 can (14 ounce) full fat coconut milk
  • 1 cup canned pumpkin
  • 2 tablespoons tomato paste
  • 2 tablespoons salted butter (coconut oil if vegan)
  • 1/4 cup fresh cilantro roughly chopped
  • steamed rice and naan for serving


  • 1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpeas and toss to coat with the spices. Cook 5 minutes.
  • Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.
  • Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.

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