This Chickpea Coconut Curry is the perfect mix of cozy and healthy. A quick and easy sauce swirled with coconut milk and simmered with roasted pumpkin and chickpeas.
Season the squash with salt and pepper and roast in the oven on a non-stick baking tray until tender and golden. About 20 minutes.
In a medium sauce pan melt the coconut oil and add the onion, garlic, ginger and fennel and cumin seeds.
Sauté until the onion is soft, then add the spices and the cilantro stalks. Add the vegetable broth, and coconut milk. Bring to a simmer and gently reduce for 20 minutes.
Add the chickpeas, roasted pumpkin and kalettes. Gently simmer for 10 minutes until the chickpeas are hot and the kalettes are cooked.