Easy Chickpea and Kabocha Squash Curry

1. 1

   Prep your ingredients: Chop the onion/leek and cut squash into 1 inch/2 cm thick slices or chunks.

2. 2

   Measure out your chickpeas.

3. 3

   Heat oil in a heavy pot and saute onions until softened.

4. 4

   Add chickpeas and 1 Tbsp curry powder.

5. 5

   Saute for about 1 minute to bring out the flavor, but be careful not to burn.

6. 6

   Add 1 cup broth or water and bring to a simmer.

7. 7

   Skim off any foam that appears after the vegetables and beans start tot cook.

8. 8

   Turn heat to low, cover with lid and cook for 10 minutes.

9. 9

   Add 1 tsp of garam masala, if using, and gently mix in (adding garam masala at the end lets its flavor shine more :).

10. 10

    The squash is very soft, so be careful it doesn't fall apart when mixing.

11. 11

    Add 1 tsp salt or soy sauce, and more to taste.

12. 12

    Garnish with fresh cilantro if you have it and serve with rice or Indian-style bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.