Chickpea and Potato Curry with Pattypan Squash

This is a warming, deliciously spicy dish for those meatless nights  (economic conditions are helping me with doing more of those), and you won't at all  be missing meat here either.  Caramelizing the onion gives it an extra jolt of flavor.  I made enough soaked and boiled chickpeas for two dishes, this and a nifty bowl of hummus with lots of mint and garlic.  I figure if you're going to the trouble of doing them yourself, might as well fix a bit extra.  Once the beans are ready, everything comes together pretty easily. 

The first thing is to soak your chickpeas, covered with water by at least 3 inches, overnight.  Next day, drain and cover with water, again by 3 inches,  in a medium saucepan.  Bring to a boil, then turn down to just simmering, skimming froth, and cook til tender (not mushy).  This depends on the age of the beans, etc. perhaps 45 minutes to 1 1/2 hours.  Drain in a colander, reserving some of the water for later, rinse and remove any loose skins.  Set aside.

Chickpea, Potato and Pattypan Squash Curry
For four servings

1 cup dry chickpeas (or 1 can, drained)
2 tablespoons clarified butter or olive oil
1 smallish onion or 1/2 large onion
2-3 cloves garlic, minced
1/2 - 1 chili pepper (depending on heat and preferences) minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon coriander, powder
1 pattypan squash, chopped
2 medium red or yellow potatoes, chopped
1/2 can diced tomatoes (about 1 cup)
1/2 teaspoon garam masala
 1 teaspoon salt, or to taste

I like to caramelize the onions for extra flavor.  Heat a heavy medium sized skillet, then add ghee or oil and heat to sizzling hot.  Add in the onions, turn to coat, then reduce heat to low and cook, stirring occasionally, until beginning to brown.  Your rice can be cooking meanwhile.  At this point, add in the garlic and chili pepper.  Saute a few minutes, then add the rest of the spices, except the garam masala.  Saute for a few more minutes, then add in the squash.  You can add in the potatoes here or roast them separately and add later (which I did, tossed with a bit of olive oil and some spices).  Cook for 10 minutes or so and then stir in the tomatoes.  Simmer everything until thickening slightly, adding in extra chickpea cooking liquid or water if needed.  Add the garam masala and correct seasoning. 

Delicious served over rice, with some chutney, salted lemon, and a cucumber yogurt raita.  Who could ask for anything more?  Going out to Chaya for My Meatless Mondays. Check out what's cooking over there.


Chaya said...

I have never had pattypan squash. I am going to look for it, in the store.

Swathi Iyer said...

Love this curry, is protein rich too.

virgosmile said...

looks good...I'm scanning this as I can't seem to figure out when you added the chickpeas, exactly?

Claudia said...

It's been awhile, but I think they got added with the squash and potatoes.