- 2 onions, chopped
- 2 small or one very large head of garlic, peeled and coarsely chopped
- 1 large know of ginger, peeled and finely chopped
- 2 red chilies, diced
- 1 tblsp avocado oil
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- Freshly ground black pepper
- 1 medium butternut squash, diced
- 700 g cooked chickpeas
- 1 tin coconut milk
- 1 tin tomato
- Water as needed
- Sauté onion, ginger and garlic in the oil for a few minutes with a pinch of salt, then add the spices and fry for another minute before adding the squash and chickpeas.
- Mix well, then add the coconut milk and tomato. Bring to a simmer and cook until the squash softens and the sauce thickens.