Pumpkin “Butter” Chickpeas

Heat a large skillet over medium heat. Add the vegan butter, and swirl it in the pan until it melts and bubbles start to form. Add the onions and cook in the butter for about 3-5 mins or until the onion becomes lightly brown. Add garlic and ginger and cook with the onions. Add the garam masala, cumin, turmeric, cayenne, and kosher salt. Cook the spices with the onions for about 2 mins. Add the tomatoes and cook until they darken and color and begin to reduce, about 5 mins. Add the pumpkin purée and stir to incorporate — sauté for a couple minutes. Add coconut milk, and cook with the tomatoes for about 5 mins. Season to taste with salt. Transfer to a blender and blend the curry to achieve a creamy, smooth consistency. Transfer the curry back to the pan and cook for 10 minutes on medium-low until it reduces slightly. Finally, add the chickpeas. Simmer for 5-10, garnish with cilantro and serve with naan and/or rice.