Name: Squash and chickpeas curry
Prep time: 30 min
Total time: 30 min
Yield: serves 4 people
Ingredients: 400 g tinned chickpeas, drained; 500 g hokkaido squash (half squash); 1 onion, peeled and diced; 2 tbsp olive oil; 2 cloves of garlic, peeled and diced; 1 thumb of ginger, sliced; 100 g coconut milk; garam masala, curcuma, ground cloves, sweet paprika, allspice

Squash and chickpeas curry

One of the best advices I've ever recived was that one should always try and see as much as possible without any prejudice, fear or negative energy - before deciding what's best for them. I try to apply that in the kitchen as well. We live in Europe, so obviously flavors like garam masala, curry leaves and other delicious Indian spices aren't quite familiar in our area. However, if you leave all the fear of the unknown behind, you are in for a real treat. I mean, really really delicious treat. We created this magical recipe in search for a dish that's delicious, extra creamy, a bit spicy, nutritious, but still in the category of comfort food. We are happy to say that we succeeded, this creamy squash and chickpeas curry was born. Made under 30 minutes, it's vegan and gluten free, full of flavor and ohmygod so good!

Ingredients

Squash and chickpeas curry

400 g tinned chickpeas, drained

500 g hokkaido squash (half squash)

1 onion, peeled and diced

2 tbsp olive oil

2 cloves of garlic, peeled and diced

1 thumb of ginger, sliced

100 g coconut milk

garam masala, curcuma, ground cloves, sweet paprika, allspice

Tools and equipment

pot

kitchen knife

cutting board

emersion blender

METHOD

preparation

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.