JVS - Jewish, Vegan, Sustainable

Ingredients

• 2 cans (425g each) chickpeas, drained
• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 500ml low-sodium vegetable broth
• 200g split red lentils, rinsed
• 240g pumpkin puree
• 1 tablespoon curry powder
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt, plus more to taste
• 1 can (400ml) coconut milk
• White or brown rice, for serving
• Fresh lime wedges, for serving
• Fresh cilantro leaves, for serving