Ingredients

1 small pumpkin
1 can chickpeas
fresh cilantro to garnish

Curry Sauce

1 can coconut milk
3 cloves garlic
1 small piece of ginger, sliced
2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1-2 tsp Thai chili sauce (to taste)
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey

Preheat oven to 350° F. To prepare the pumpkin there are two methods. The first is more labor intensive, and produces firm, regular squares of pumpkin. The second method is easier, and produces irregular soft scoops of pumpkin. For the first method, peel the pumpkin completely, remove the seeds and stringy middle. Then cut into cubes, toss with a little olive oil, and roast for 20-30 minutes, removing pumpkin when it is easily pierced with a fork but not soft. For the second method, cut the pumpkin in half, remove seeds and stringy middle and then cut halves into quarters. Roast with skin for 20-30 minutes, until pumpkin is tender enough to scoop out. Using a large spoon, remove pumpkin from rind.

For the curry, combine all sauce ingredients in a blender or food processor and mix well. In a large pan, heat the sauce with the pumpkin and chickpeas over medium heat until pumpkin is tender. Serve and garnish with fresh cilantro leaves.