Veggie Pumpkin Curry
1 Can Chickpeas, drained of liquid
2 Handfuls spinach
2/3 C Coconut milk (canned)
1/3 C Pumpkin
Squeeze of lime
Salt to taste
1. Combine all ingredients in a large pan over low heat and mix well.
2. Cook for about 10-15 minutes until spinach is wilted and curry is thick and creamy.
3. Before serving, squeeze a little lime juice over the mix to brighten the flavor and stir.
4. Serve atop rice, greens, or even in a flatbread wrap.