Seasonal Chickpea And Squash Curry Recipe

Name: Seasonal Chickpea And Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small squash; 1 onion; 4 cloves garlic; 1 inch ginger; 2 tablespoons coconut oil; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 250 grams cooked chickpeas; 2 tablespoons tomato paste; small bunch coriander; big handfuls spinach, washed & chopped - optional; salt to taste

Servings: persons

2 small squash
1 onion
4 cloves garlic
1 inch ginger
2 tablespoons coconut oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
250 grams cooked chickpeas
2 tablespoons tomato paste
small bunch coriander
big handfuls spinach, washed & chopped - optional
salt to taste

1
Peel the squash and deseed, cut into 2 cm cubes. Peel and chop the onions, peel and grate the garlic and ginger and set aside.
2
Heat a large deep pan, add your coconut oil then the onion with a pinch of salt, cook for 5 minutes on medium low heat until they start to soften. Add the squash and cook for another 3-4 minutes, add the ginger and garlic, stir through then add your spices with a splash of water. Add the chickpeas, tomato paste and enough water to cover everything. Cook with the lid on for about 30 minutes, adding more water to loosen if it becomes to dry. The chickpeas and squash should be tender and melting by the end.
3
Stir through coriander, you could also stir through some spinach at this point so you don't need extra greens on the side.
4
I served with brown rice and a dollop of coconut yoghurt mixed with lime juice and sliced fresh green chiles.
5
* I used tomato paste because that's just what I had to hand but fresh tomatoes or tinned or passata will also work beautifully.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 small squash, 1 onion, 4 cloves garlic, 1 inch ginger, and more.

Yes, Seasonal Chickpea And Squash Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seasonal Chickpea And Squash Curry

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