To make you’ll need:
1 small butternut squash, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika (optional)
1 can (14 oz) coconut milk (or 1 cup whole milk)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Method Used:
– Heat coconut oil in a large pan over medium heat. Add onions and sauté until soft, about 3–4 minutes. Add garlic and ginger, cook for another minute until fragrant.
– Stir in cumin, coriander, turmeric, and paprika. Cook for 30 seconds to toast the spices.
– Add diced butternut squash, stirring to coat with spices. Pour in coconut milk (or whole milk) and bring to a simmer. Cover and cook for 15 minutes until the squash is tender.
– Stir in chickpeas and let simmer for another 5 minutes. Season with salt and pepper to taste.
– Garnish with fresh cilantro and serve hot with rice or naan bread.