Chickpea Curry With Pumpkin (squash) & Baby Spinach

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.