Easy Chickpea and Kabocha Squash Curry

Ingredients

• 1/2 onion or leek
• chopped
• 1 cup cooked chickpeas (150 g)
• 1/4 kabocha squash (about 2/3 lb or 300 g)
• 1 Tbsp curry powder
• 1 tsp garam masala (can leave out if not available)
• 1 cup chicken or vegetable broth
• or water
• 1 Tbsp cooking oil
• 1 tsp salt or soy sauce

Instructions

1. Prep your ingredients: Chop the onion/leek and cut squash into 1 inch/2 cm thick slices or chunks.
2. Measure out your chickpeas.
3. Heat oil in a heavy pot and saute onions until softened.
4. Add chickpeas and 1 Tbsp curry powder.
5. Saute for about 1 minute to bring out the flavor, but be careful not to burn.
6. Add 1 cup broth or water and bring to a simmer.
7. Skim off any foam that appears after the vegetables and beans start tot cook.
8. Turn heat to low, cover with lid and cook for 10 minutes.
9. Add 1 tsp of garam masala, if using, and gently mix in (adding garam masala at the end lets its flavor shine more :).
10. The squash is very soft, so be careful it doesn't fall apart when mixing.
11. Add 1 tsp salt or soy sauce, and more to taste.
12. Garnish with fresh cilantro if you have it and serve with rice or Indian-style bread.