Music by Mor Thiam recipe by me Indian-style Chickpeas and Squash Serves 2-4 1 can chickpeas, rinsed 2 cups squash, sliced into rounds or cubed 2 tomatoes, diced 1/2 onion, diced 2 cloves garlic ginger (size of a walnut shell) 1 thai chili with seeds 2 tablespoons oil 1 cup water 1 teaspoon cumin seeds 1 teaspoon black mustard seed 1/2 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon turmeric 1 tablespoon coriander powder 1 teaspoon garam masala 1/4 cup chopped cilantro – Add tomatoes, ginger, onion, garlic, chili, and 1 tablespoon water to the food processor and blend until a smooth puree forms. – In a heavy bottomed pot, heat the oil. When it is hot enough add the cumin seeds and black mustard seed and fry for 30 seconds. – Add the tomato puree to the mixture. Cook for 2 minutes on high heat – Add the cayenne, salt, turmeric, and coriander powder and let cook on medium high heat for 4 minutes. – Add the squash and 1 cup water. Cover on medium and let it cook for 10 minutes. – Add the rinsed chickpeas, cover and cook 7 minutes. Every now and again, mash some (but not all) of the chickpeas against the pot. Taste for seasoning. – Add the garam masala and chopped cilantro. Cook uncovered for 1 minute. – Top it off with some fresh cilantro and yogurt. Serve with rice or naan

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