Vegan Pumpkin curry

This recipe comes from my friend Missa. May she eventually get around to writing her own recipe book. Thanks, Missa!

This is another stolen picture, but it looks about right. 

Ingredients

1 can pumpkin (plain pumpkin, NOT pumpkin pie mix!!!)
1 can chick peas
1 quart of broth (try 'Not Chicken')
Yellow curry powder to taste
Garam masala to taste
Cumin
Turmeric
Clove
Ginger

Directions

1. Combine all ingredients in a pan.
2. Heat until barely simmering and cook for 10 to 15 minutes, just to develop the flavors.
3. For a creamier, richer option, add a couple heaping spoonfuls of Sour Supreme & mix well.
4. Serve over rice, possibly with some fresh chives as a garnish.

You could also do this the long way if you really wanted, steaming the pumpkin & blending it, soaking the chickpeas overnight and pre-cooking them, etc, but that just reeks of effort. This recipe is so fast, it's practically fast food. Actually, it would take me longer (and cost more) to drive 3 miles, buy fast food, and get home again. Score!