INGREDIENTS
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1 tbsp extra-virgin olive oil
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2 cloves garlic minced
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1 tbsp curry powder
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1 1/2 tbsp honey
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1 can (15 oz/430 g) chickpeas drained and rinsed
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1 can (15 oz/430 g) unsweetened pumpkin purée
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1 1/2 tsp fresh ginger finely minced
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1 1/2 tsp kosher or sea salt
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Optional garnish: toasted pumpkin seeds