Coconut Broccoli Ginger Chickpea Curry

Ingredients

• 14 ozCanned Chickpeas
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspVegetable Oil
• 6 ozPumpkin
• 2 cupsCoconut Milk Beverage
• 10 ozBroccoli
• 1 tbspCurry Powder
• 1 tspGround Ginger
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Chickpeas. Chop the Yellow Onion, mince the Garlic, cut the Pumpkin into bite-size pieces, and prepare the Coconut Milk Beverage, Broccoli, Curry Powder, Ground Ginger.
2. Heat the Vegetable Oil in a pot. Cook the Yellow Onion, Garlic, and Pumpkin for 5 minutes, then add the Coconut Milk Beverage, Broccoli, Curry Powder, Ground Ginger and Table Salt.
3. Stir in the Canned Chickpeas and simmer the curry gently for about 23 minutes until the vegetables are tender and the sauce coats the Canned Chickpeas.