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Curried squash and chickpeas

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Curried squash and chickpeas

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total prep



  • Cover soaked, undrained chickpeas with water and simmer in a covered saucepan until tender, about 1 to 1 1/2 hours. Add water as neeeded, but try to end up with as much of the water as possible absorbed.
  • Heat the oil in a large pot or skillet. Saute onions for several minutes over medium heat. Add squash, garlic, tomatoes and seasonings (except for salt) and bring a boil. Reduce heat, cover and simmer for 1 hour.
  • Combine chickpeas and squash mixture. Salt to taste. Simmer together 15 minutes. Serves 8.


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