Chickpea and squash curry

Have you ever had the experience of “forgetting” about a recipe? You used to make it more often but then it dropped off your radar? I hadn’t made this recipe in a year or possibly more but I have no idea why. It’s delicious, easy, healthy and uses only one pot. Plus, I usually have all the ingredients on hand so it’s a great one for nights when the grocery shopping has been put off for a few days. We originally found the recipe here.

Ingredients

2 tablespoons vegetable oil

2 onions, minced

2 cloves garlic, minced

2 teaspoons fresh ginger root, finely chopped (I sometimes use the frozen cubes or the paste)

6 whole cloves

2 (2 inch) sticks cinnamon, crushed (I sometimes use ground cinnamon)

1 teaspoon ground cumin

1 teaspoon ground coriander

salt (I always omit the salt)

1 teaspoon cayenne pepper (I usually reduce this to 1/4 because 1 tsp of cayenne is pretty intense)

1 teaspoon ground turmeric

2 (15 ounce) cans garbanzo beans (I use 2 19-ounce cans)

1 cup chopped fresh cilantro (I often omit this)

1 300g package of frozen squash, thawed (I added this to the original recipe because the author had recommended you use the liquid the chickpeas are preserved in. Yuck.)

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid and squash. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

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