Curried Black Chickpea Stuffed Winter Squash

So Halloween is all done for another year and like it or not, the next event on the calendar is Bonfire Night.

It’s a tough one, there are lots of wild animals and pets out there that are scared of the noises, Dolly luckily isn’t fazed by them at all, maybe living in London which isn’t the quietest place the noises just don’t surprise her as much.

There are lot’s of people out there that want  fireworks banned, but for me it’s been a yearly traditional ever since I can remember, wrapping up warm, putting on wellies and heading to a local display and I do love Bonfire Night. I do think though that however much I love the whizzing, the popping and the bangs that it’s selfish and that it would be great for the animals if all fireworks were made silent and I absolutely think that fireworks should not be made so easily available for the general public to buy and that they should only be legal at professionally organised events. 

If you are in the love camp then then this is the perfect snack to warm you up once you’ve gotten in from the cold!

Serves 2

Ingredients

1 small Winter squash (I used a festival squash)

1 tin black chickpeas, drained

1 onion, chopped

1 clove of garlic, chopped

1/2 tsp paprika powder

1/2 tsp cumin powder

1/2 tsp chilli powder

3/4 tsp coriander powder

1/2 tsp tamarind paste

1 cup water

2 tbsps oil

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Method

Preheat oven to 200°

Cut squash in half and remove guts.

brush the insides of the squash with 1 tbsp of oil and place insides down on a baking tray and cover in foil.

Bake in oven for 45 minutes. 

Fry the onion in 1 tbsp oil for around 5 minutes until it starts to brown.

Add the spices, garlic, paprika, cumin, chilli and coriander and a little water and mix into a paste.

Gently fry the spices whilst stirring until the water reduces.

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Add a little more water and repeat this a couple more times until you have used 1/2 or the water.

Add the rest of the water and chickpeas and stir in the tamarind paste and bring to boil.

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Reduce heat and simmer with lid on pan for 15 minutes.

Remove squash from oven.

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Serve

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