Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, squash & chickpea curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Squash & chickpea curry is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Squash & chickpea curry is something that I’ve loved my whole life. They’re fine and they look fantastic.
Squash season is right around the corner, and with it comes endless possibilities for soups, pies, side dishes, casseroles, and more. From yellow squash to butternut squash to kabocha squash, you've probably noticed more than a few types of squash at your local farmers market or grocery store. Try new ways to make butternut squash soup with recipes from Ina, Alton, Tyler and more. My new favorite squash is Delicata, an heirloom squash happily being rediscovered.
To begin with this recipe, we must first prepare a few ingredients. You can have squash & chickpea curry using 9 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Squash & chickpea curry:
- Prepare 1 onion, chopped
- Prepare 1-2 cloves garlic, crushed
- Make ready 1 small Butternut Squash, peeled, deseeded & cut into cubes
- Prepare 1 tin chopped tomatoes
- Make ready 1 tin chickpeas, drained & rinsed
- Take 400 ml vegetable stock
- Take 4 blocks frozen spinach
- Make ready 1-2 tsp curry powder (depending on how hot it is/how you like it!)
- Prepare salt & pepper
Other kinds of gourd, also called bottle-gourds, are. 'Squash' is a very broad category, encompassing some of our favorite seasonal produce. From the orange-hued, sweet-potato-like butternut squash to green, watery, snappy zucchini, the squash family is large and extremely diverse. Most squash is technically classified as a 'pepo,' which is a one-celled, many-seeded berry with a hard rind. There are more than a hundred types of squash that are known.
Instructions to make Squash & chickpea curry:
- Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes. - Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.
- Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender. - Serve with rice or naan bread.
Most squash is technically classified as a 'pepo,' which is a one-celled, many-seeded berry with a hard rind. There are more than a hundred types of squash that are known. They all belong to the same genus, that is, Cucurbita. Pick summer squash when it's small and tender, not big and seedy. And keep picking to keep the harvest going!
So that is going to wrap this up with this special food squash & chickpea curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
