Time to cook
Pumpkin and chickpeas
200 g butternut squash, cut into 2×2 cm pieces
1 good can of chickpeas- 120 g net
4 cm ginger finely chopped
3-4 green onions, finely chopped or sliced
2 tomatoes peeled and cut into chunks + maybe a bit of extra tomato paste to taste
1 clove of garlic
1 red + 1 green chili, seeded and sliced finely
salt and pepper to taste
1 tbsp tamerinde paste
1 tbsp coriander
1/2 tsp cinnamon
1/2 tsp cumin seeds
1/4 tsp turmeric
1 tbsp lemon juice
Fresh coriander or basil leaves
Test with a fork that the butternut squash and pumpkin are cooked but not mush
Add the lemon juice and serve hot with rice or Indian bread.
Play with the spices a bit- i find the pumpkin takes more than I think to get some heat, but it depends what you like.
I serve this as a side with rice and kebabs.