Curried Butternut Squash, Chickpea, Tomato


Prep Time: 


Cook Time: 



  • 2 - 4 People


  • 1 tbsp. rapeseed oil
  • ½ tsp. cumin seeds
  • 1 tsp. coriander seeds, cracked
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • Knob of ginger, finely chopped
  • ½ tsp. salt
  • ¼ tsp. turmeric
  • ½ tsp. ground chilli powder
  • 2 butternut squash, peeled and diced (approx. 2cm squares)
  • 1 courgette, diced
  • 100ml water
  • 200g cooked chickpeas
  • Selection of green vegetables such as broccoli, bok choi or chard
  • 2 tomatoes, finely chopped
  • Handful fresh coriander, chopped


  • Heat the oil in a saucepan and add the cumin and cracked coriander seeds. Add the garlic and brown lightly.
  • Follow with the onion and ginger and cook slowly until the onions have softened then add the salt. 
  • Add the turmeric and ground chilli. Add the butternut squash and the courgette, and then add the water. Cook this until the squash and courgette have softened. 
  • Now add in the chickpeas, the green vegetables and the tomatoes. 
  • Add the fresh coriander, stir through and adjust the seasoning.


  • To cook dried chickpeas (weigh out half of the final weight you will need)
  • Soak the chickpeas for at least 3 hours but preferably overnight with ½ tsp. bicarb/bread soda. Drain the chickpeas and place them in a pot with plenty of water and 1 tsp. bicarb/bread soda.
  • Bring to the boil and simmer for 30 minutes then check to see if the chickpeas are cooked, they should still have a small bite to them.
  • Leave them for longer if they are not cooked. Drain the chickpeas and they are ready for use.

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