Chickpea Curry with Pumpkin and Spinach

Ingredients

• 5 cups chickpeas, cooked (learn here how to soak and cook beans and legumes)
• 4 1/2 cups Hokkaido pumpkin, peeled, deseeded and chopped into cubes
• 12 oz (350 g) fresh spinach leaves, roughly chopped
• 3 1/3 cups coconut milk
• 4 onions, diced
• 4 garlic cloves, minced
• 1 tsp fresh ginger, minced
• 1 tsp dried chili
• 1/2 tbsp mustard seeds
• 1 tbsp homemade chili spice mix
• 1 tbsp paprika
• 1/3 cup fresh cilantro, finely chopped
• 1 tbsp coconut oil
• sea salt and black pepper to taste