Oil free Coconut Curry Chickpeas & Pumpkin || Rice And Gungo Peas

Ingredients:
🍃Gungo Rice and peas
1 can green Pegeon/ Gungo peas
1 1/2 cups coconut milk (I used canned coconut milk)
1 1/2 cups water
3 1/2 cups parboiled basmati rice
1/2 white onion
3 cloves garlic
Few sprigs thyme
2 stalks scallion
1 scotch bonnet pepper
1 whole scotch bonnet pepper
1/2 tsp allspice
1/2 tsp garlic powder
Small piece grated ginger
1 tbsp Plantbased butter
Salt to taste
🍃 Coconut curry Chickpeas and pumpkin
1 cup dried then cooked chickpeas roughly 3 cups cooked chickpeas. I cook my chickpeas in salt water and 3 cloves garlic.
1 1/2 tbsp curry powder
1/2 tbsp ground massla
1 cup chopped calabaza pumpkin
Roughly 1 1/2 cup coconut milk
1 cup water (Add more coconut milk/ water if needed)
1/4 green and red bell peppers
3 cloves garlic
Small piece of grated ginger about 1 tsp
1/2 white onion
Few sprigs thyme
1 stalk scallion
1 whole scotch bonnet pepper
All purpose seasoning (Seasoned to your liking)
🍃Homemade all purpose seasoning
This is an estimation because I mostly eyeball the measurements but just to help you all out a bit I came up with an ok recipe. You are free to use any all purpose seasoning as well as adjust what’s below to fit your liking.
1 tsp garlic powder
1 tsp onion onion powder
1/2 tsp organic raw cane sugar
1/4 tsp black pepper
1 tsp salt
1/2 tsp allspice
1/4 tsp ground cumin
1/2 tsp dried basil and parsley.
Combine ingredients (You might not use all of it)