Ingredients :
- 150 g dry chickpeas soaked overnight OR 1 can cooked chickpeas
- 300 g butternut or kabocha squash
- 300 g small potatoes
- 1 onion
- 1-2 cloves garlic
- 1 Tbsp butter or olive oil
- 1/2 tsp ground coriander seeds
- 1/2 tsp fennel seeds (optional)
- 1 tsp salt
- {Spice mix - you can substitute all curry powder instead}:
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 tsp cumin
- {Garnish}
- 1 tsp Garam masala
- to taste Plain yoghurt
Method :
- Soak chickpeas overnight or for 8 hours if using dried ones.
- Peel potatoes. If using butternut squash peel it too. If using kabocha, just scrub the skin very well. Cut the squash and potatoes into bite size chunks.
- Mince the onion and garlic. In a pot, heat the butter/olive oil. Add the onions, garlic, coriander seeds and fennel seeds (optional) and cook on low heat until very soft.
- Mix the spice mix while the onions are cooking. Then add the chickpeas and spices into the pot with the onions. Stir for 1-2 minutes.
- Add the potatoes, squash and about 500 ml water into the pot (or enough to cover everything). Bring to a boil on high heat. When it boils, turn to low, cover with a lid and simmer for 30-45 minutes until chickpeas are soft. (if using cooked chickpeas 30 minutes should be good)
- Lastly, mix in about 1 tsp garam masala, cook briefly then turn of heat. (if it"s too "soupy" let it cook without the lid for a few minutes to let it thicken). Serve into bowls and top with a little plain yoghurt and maybe some fresh cilantro if you have.
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