Place a large pot over low heat, add 2 tablespoons of olive oil, diced onion and fry for about 3 minutes. Add the diced garlic, slices of ginger, 1 teaspoon of garam masala, 1/2 teaspoon curcuma, 1/2 teaspoon ground cloves, 1/2 teaspoon sweet paprika and 1/2 teaspoon allspice. Stir well and fry for another minute.
cook and serve
Add the hokkaido squash cut on small cubes. Cook for about 10 minutes on high heat. Add the chickpeas, coconut milk and 500ml of boiling water. Cook for another 10 minutes, season to taste with salt and pepper. Remove from the heat and blend it just a bit, using an immersion blender. There should still be pieces of chickpeas and squash left. Serve with a spoon of coconut milk and a slice of delicious sourdough bread. Enjoy.