Chickpea Curry With Pumpkin (Squash) & Baby Spinach - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon chili powder
1 teaspoon ground coriander
2 teaspoons ground cumin
2 tablespoons tomato paste
415 g canned whole tomatoes, pureed
1 1/2 cups canned chick-peas, drained (or use cooked dry chickpeas)
320 g butternut squash, peeled and chopped into small pieces
salt (optional)
2 tablespoons fresh coriander, chopped
100 g baby spinach leaves

Preparation

Heat the oil and saute the onion and garlic until soft.
Add spices and saute one minute, to release flavours.
Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
Add the chickpeas and pumpkin and bring to the boil.
Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
Serve with basmati rice, pappadums, and yoghurt or raita.