Easy Asian fusion chickpea and squash curry
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Easy Asian fusion chickpea and squash curry


Susan says

Of all the legumes, I cook with chickpeas (garbanzos) the most. I usually start with dried chickpeas, but occasionally I use canned ones because they're so convenient. They should be rinsed thoroughly to rid them of the "tinny" taste.

Kabocha is Japanese pumpkin, which has an edible green rind, bright orange flesh and a mild sweet taste. At Japanese supermarkets, you can usually buy half or a quarter of a kabocha, instead of the whole one. If you can't find kabocha, use another type of winter squash, but you might need to peel it, if the rind is tough. 

600g (21oz)
kabocha squash, or another type of winter squash
45ml (3tbsp)
cooking oil
2 x 400g/14oz cans
chickpeas (garbanzos)
1½tbsp, or to taste
curry powder
2-4 slices, or to taste
peeled ginger
large shallots, peeled
50ml (3tbsp and 1tsp) or to taste
fresh lime juice
225g (7oz)
whole milk yogurt
10g (2tsp)
sriracha sauce or another hot sauce
green bird's eye chillies
a large handful
fresh coriander
fine sea salt and freshly ground black pepper, to taste

Preheat the oven to 200°C (390°F). Scrub the skin of the kabocha (if using other winter squash types, peel), then cut it into thick wedges and scrape out the seeds. Cut the squash into 1cm (7/16in) pieces then place them on a baking dish. Drizzle with the oil and sprinkle lightly with salt and pepper, and use your hands to mix so the pieces are evenly seasoned. Roast the squash until it's firm-tender and charrred in spots, stirring occasionally. Cool to room temperature.


Drain the chickpeas (garbanzos), rinse them under cold running water and drain again. Dry them thoroughly in a clean dish towel.


Toast the curry powder in a dry, unoiled skillet over a medium-low flame, stirring constantly until it darkens slightly and smells fragrant; do not let it burn. Transfer the curry powder to a dish and let it cool.


Finely mince the ginger, shallots and chillies, and roughly chop the coriander. Mix the ginger and shallots with the curry powder, lime juice, yogurt, sriracha (or other hot sauce), and salt and pepper to taste. Combine this with the chickpeas (garbanzos), then gently mix in the kabocha (winter squash), chillies and coriander. Taste for seasonings and adjust if necessary. You can eat this immediately, but it tastes best if you leave it at room temperature for at least an hour, so the flavours have time to blend. 


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