Pumpkin and Chickpea Harcho with Coconut Milk

Pumpkin and Chickpea Harcho with Coconut Milk is a delicious and healthy dish that is perfect for any occasion. This dish is a perfect blend of sweet and savory flavors that will leave your taste buds wanting more. The dish is made with a combination of pumpkin, chickpeas, and coconut milk, which gives it a creamy and rich texture.

To make this dish, you will need the following ingredients:

- 1 small pumpkin, peeled and diced
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1 teaspoon of turmeric
- 1 can of coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish

To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the diced pumpkin and chickpeas and stir to combine. Add the cumin, coriander, paprika, and turmeric and stir to coat the vegetables.
Pour in the can of coconut milk and stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is tender. Season with salt and pepper to taste.
Serve the Pumpkin and Chickpea Harcho with Coconut Milk hot, garnished with fresh cilantro. This dish is perfect as a main course or as a side dish. It is vegan, gluten-free, and packed with nutrients.
Type of dish: Vegan Curry
Main ingredients: Pumpkin, Chickpeas, Coconut Milk