Chickpea Pumpkin Coconut Curry (vegan)

INGREDIENTS

Oil for cooking

yellow onion, roughly chopped

garlic cloves, minced (1 teaspoon)

1 cup

carrots, chopped

1 cup

tomatoes, chopped

1 15 ounce can

pumpkin puree

1 1/2 cups

cooked chickpeas, or 1 15-ounce can, drained and rinsed

1 tbsp

curry powder

1/2 tsp

ground ginger

1/2 tsp

salt

1/4 tsp

black pepper

1/4 tsp

turmeric

1/4 tsp

cinnamon

1/8 tsp

cayenne pepper

1 13.5 ounce can

coconut milk (light or full-fat will work)

1 cup

water

1/2

lime