Method

1. 1. 1. Heat the oil in a saucepan and add the cumin and cracked coriander seeds. Add the garlic and brown lightly.
      2. Follow with the onion and ginger and cook slowly until the onions have softened then add the salt.
      3. Add the turmeric and ground chili. Add the butternut squash and the courgette, and then add the water. Cook this until the squash and courgette have softened.
      4. Now add in the chickpeas, the green vegetables, and the tomatoes.
      5. Add the fresh coriander, stir through and adjust the seasoning.

Note

1. 1. To cook dried chickpeas (weigh out half of the final weight you will need)
   2. 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.
   3. 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.
   4. Leave them for longer if they are not cooked. Drain the chickpeas and they are ready for use.