2 small or one very large head of garlic, peeled and coarsely chopped
1 large know of ginger, peeled and finely chopped
2 red chilies, diced
1 tblsp avocado oil
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
Freshly ground black pepper
1 medium butternut squash, diced
700 g cooked chickpeas
1 tin coconut milk
1 tin tomato
Water as needed
Sauté onion, ginger and garlic in the oil for a few minutes with a pinch of salt, then add the spices and fry for another minute before adding the squash and chickpeas.
Mix well, then add the coconut milk and tomato. Bring to a simmer and cook until the squash softens and the sauce thickens.
