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Winter Squash & Chickpea Curry

Yields1 Serving

Winter squash and chickpea curry

 canola or olive oil or ghee, for cooking
 1 onion, peeled, halved and thinly sliced
 1/4 cup chopped cilantro stems (plus some leaves to toss on top)
 4 garlic cloves, crushed
 1 Tbsp grated ginger
 1 small winter squash (such as butternut or hubbard), peeled and cubed
 1 19 oz (540 mL) can chickpeas, rinsed and drained
 1-2 Tbsp tomato paste (or a tomato or two, chopped)
 1 Tbsp curry paste
 1 tsp cumin
 salt, to taste
 1/2 cup coconut milk, cream or sour cream (optional)
 a big handful of fresh spinach, chard or kale, torn or chopped
1

Set a large skillet set over medium-high heat, add a drizzle of oil or blob of ghee and sauté the onion for 3-4 minutes, or until soft. Add the cilantro (or leave it out), garlic and ginger and cook for another minute.

2

Add the squash and chickpeas along with the tomato paste, curry paste, cumin and salt and cook, stirring, for a minute or two. Add the coconut milk or cream, cover and cook, stirring occasionally, for 20 minutes or until the squash is tender. Add a splash of water as it cooks if the mixture seems dry.

3

Stir in the spinach and cook for a minute, just until it wilts. Serve immediately (topped with extra cilantro, if you like) or cool and refrigerate overnight to reheat the next day. Serves 4.