Chickpea and Butternut Squash Curry

Chickpea and Butternut Squash Curry
Serves 6

This dish is a simplistic version of the Indian chole masala that is
very famous.

Ingredients:


2 cups dried chickpeas
6 cups water, divided
3 teaspoons kosher salt, divided
4 to 5 tablespoons olive oil or vegetable oil
1½ cups small diced red onion
1½ teaspoons cumin seeds
3 to 4 cloves garlic, minced
2 teaspoons grated fresh ginger
3 to 4 cardamom pods, crushed with a mortar and pestle
2 medium tomatoes, diced
2 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons garammasala
1 teaspoon ground cumin
2 cups diced butternut squash (½-inch pieces)
2 tablespoons finely chopped fresh cilantro and lemon wedges, to serve

Naan and lemon wedges, to serve

  1. In a large saucepan, combine chickpeas and water to cover by
    2 inches. Let stand for at least 8 hours or overnight.
  2. Drain, and return to pan; add 5 cups water and 2 teaspoons
    salt. Cover and bring to a boil over high heat. Boil until chickpeas
    are softened, about 1 to 2 hours, checking every 15 minutes to see
    if chickpeas are soft enough.
  3. Drain water, reserving 2 cups cooking water in a bowl. Place
    ½ cup cooked chickpeas in a small bowl, and mash using a potato
    masher. (This will form the gravy of the curry.)
  4. Heat same saucepan over medium-high heat. Add oil. Add
    onion and cumin seeds; sauté until lightly browned, about
    5 minutes. Add garlic and ginger; sauté for 1 minute. Add crushed
    cardamom, along with pods for fl avor; sauté for 30 seconds. Add
    tomatoes and tomato paste; sauté for 2 minutes. Add coriander,
    garam masala, ground cumin, and remaining 1 teaspoon salt; sauté
    until oil separates from mixture, and mixture looks paste-like,
    about 5 minutes. Add butternut squash; sauté for 2 minutes.
    Add reserved mashed chickpeas, reserved 2 cups cooking water,
    remaining chickpeas, and remaining 1 cup water; cook for 20
    minutes, stirring occasionally.
  5. Remove from heat; sprinkle with cilantro. Serve with naan and
    lemon wedges.

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