Chickpea and pumpkin curry

Serves 6

Ingredients

  • 1 tsbp vegetable oil,

  • 1 small onion, peeled and sliced,

  • 2 garlic cloves, peeled and finely chopped,

  • 2.5 cm ginger, peeled and grated,

  • 1 tsp ground coriander,

  • ½ tsp ground cumin,

  • ½ tsp ground turmeric,

  • 1/4 tsp ground cinnamon,

  • 2 tomatoes, chopped (or use a can),

  • 2 red eye chillies, chopped

  • 450 g pumpkin or butternut squash, chopped,

  • 300 mL vegetable stock,

  • 400 g (a can) of chickpeas, drained and rinsed,

  • salt & pepper,

  • 1 tbsp fresh coriander

  • Rice to serve.

Preparation

Heat the oil in a pan and add the onion and cook for 5 minutes until softened. Add the garlic, ginger and spices and fry for another minutes. Add the chopped tomatoes and the chillies and cook for another minute.

Add the pumpkin and fry another 3-4 minutes. Then add the stock. Stir well, bring to the boil and simmer for 20 minutes or until the pumpkin is cooked (tender). Add the chickpeas and cook for another 5 minutes.

Season and sprinkle with coriander. Serve with rice.