Pumpkin Curry Stew – Hannah Romanowsky

Ingredients

• 2 teaspoons grapeseed oil
• 1 cup chopped onion
• 3 garlic cloves, chopped
• 2 teaspoons sweet paprika
• 1 teaspoon sea salt
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 tablespoon curry powder
• ¼ cup cilantro, (minced)
• Pinch of cinnamon
• ½ teaspoon fresh grated ginger
• ½ teaspoon cayenne pepper
• 1 cup water
• 1 can (19 oz) chickpeas, (drained and rinsed)
• 1 can coconut milk
• 1 can (14.5 oz) diced tomatoes
• Fresh lemon juice
• 4 cups pumpkin, (cubed)
• 2 stalks celery, (chopped)
• 1 bell pepper, (chopped)
• 2 cups carrots, (sliced)
• Cilantro, (for garnish)