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Indian-Style Chickpea and Squash Stew
Ingredients
- 1 peeled squash cut into cubes
- 1 cup whole chickpeas
- 1 teaspoon cumin
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- chili powder to taste
- 1 teaspoon fenugreek seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole mustard seeds
- 1 teaspoon whole anise seeds
- 1 teaspoon whole nigella seeds
Preparation
Soak the chickpeas overnight, then cook until tender, preferably in a pressure cooker (you can instead use a jar of ready-cooked whole chickpeas).Spread the squash cubes on a baking tray, drizzle with a little olive oil and roast in the oven at 170 degrees for about half an hour, until tender.
Mix all the seeds - fenugreek, cumin, mustard, anise and nigella. Store in a jar and take a teaspoon of the mixture for the stew.
Fry a teaspoon of the seed mixture in two tablespoons of oil for about two minutes.
Add the garlic, salt and ground cumin, mix and continue frying for about a minute.
Add the squash cubes. Mix.
Add the chickpeas.
You can replace the squash with pumpkin.
This stew is usually made with dark chickpeas. See picture below.
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