Chickpea Curry With Pumpkin (Squash) & Baby Spinach |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well. Ingredients:
1 tablespoon extra virgin olive oil |
1 onion, finely chopped |
2 garlic cloves, crushed |
1 teaspoon chili powder |
1 teaspoon ground coriander |
2 teaspoons ground cumin |
2 tablespoons tomato paste |
415 g canned whole tomatoes, pureed |
1 1/2 cups canned chick-peas, drained (or use cooked dry chickpeas) |
320 g butternut squash, peeled and chopped into small pieces |
salt (optional) |
2 tablespoons fresh coriander, chopped |
100 g baby spinach leaves |
Directions:
1. Heat the oil and sauté the onion and garlic until soft.
2. Add spices and sauté one minute, to release flavours.
3. Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
4. Add the chickpeas and pumpkin and bring to the boil.
5. Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
6. Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
7. Serve with basmati rice, pappadums, and yoghurt or raita.
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