Pumpkin Chickpea Curry

Ingredients:

• 2 cups chopped pumpkin
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat some oil over medium heat. Add the onion and garlic, and sauté until translucent and fragrant.
2. Add the curry powder, cumin, turmeric, and cinnamon. Stir well to coat the onions and garlic in the spices.
3. Add the chopped pumpkin, chickpeas, coconut milk, vegetable broth, and maple syrup. Bring to a simmer and cook for about 20-25 minutes, or until the pumpkin is tender.
4. Season with salt and pepper to taste.
5. Serve the pumpkin chickpea curry over cooked rice or quinoa, and garnish with fresh cilantro.