Add this delicious and inexpensive spiced chickpea, coconut and ginger curry to your winter arsenal.Sarah PoundYou HAVE to give this recipe a go! Not only is it simple and affordable, but the flavours are out of this world. The best part? It combines protein-rich chickpeas with anti-inflammatory ginger, immune-boosting spices and nutrient-dense vegies, resulting in a warming and nourishing meal that strengthens the body’s defences.Ingredients2 tbsp extra virgin olive oil1 brown onion, finely diced4 garlic cloves, finely chopped3cm piece of ginger, finely chopped1½ tsp ground turmeric2 tbsp fresh curry leaves, plus extra to serve2 x 400g cans chickpeas, drained and rinsed2 x 400g cans coconut milk3 cups pumpkin, cut into 2-3cm pieces2 cups vegetable or chicken stock2-3 cups roughly chopped kalered chilli flakes, Greek yoghurt and pita, to serveMethodStep 1Heat the extra virgin olive oil in a large, shallow pot or Dutch oven over medium heat. Add the onion and saute until it becomes translucent, about 3-5 minutes. Add the garlic and ginger, and cook for 1-2 more minutes until fragrant. Stir in the turmeric and curry leaves, and cook for another 1-2 minutes.Step 2Add the chickpeas, stirring to coat them with the spices and aromatics. Cook for 6-8 minutes, then scoop out about a cup of the chickpeas to serve on the finished curry. Use a potato masher to crush the remaining chickpeas in the pot. This will break them down and thicken the curry.Step 3Add the coconut milk, stirring well to combine. Then add the pumpkin pieces and stock, stirring well. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for about 20-25 minutes or until the pumpkin is tender.Step 4Stir in the kale and cook for another 5-10 minutes or until wilted. Taste the curry and add salt and pepper to taste, if required.Step 5Serve the curry hot, adding a dollop of Greek yoghurt, a few extra fresh curry leaves, red chilli flakes and reserved chickpeas to each bowl, and warm pita for dunking.