Season: late summer, autumn
Ingredients Serves 2
150g dried chickpeas
500g cleaned yellow squash
1 onion
3 garlic cloves
2 bay leaves
2 teaspoons of grated fresh ginger
2 teaspoons of garam Masala
1 teaspoon of trikatu Virya®
1 teaspoon of nutmeg powder
salt rock to taste
ghee (clarified butter) to taste
Method
Wash the beans and soak them for 12 hours. Boil them with 2 bay leaves. Separately, finely chopped the onion and garlic and let it simmer with a little water. Peel and dice the pumpkin, add to the chickpeas with a little cooking water together with the ginger, garam masala, nutmeg, salt and ghee. Cook over medium heat.
