chick Pea & pumpkin hot pot

[ailie]

I have mislaid the recipe from Telegraph a couple of weeks ago, made it & it was particularly delicious. It had tomatoes, green chillies, spinach wilted in at the end & a yogurt topping. Have found other recipes but the initial spice combinations are different. Can't find it on the paper's site. A list of the spices will do, I can remember the method. Thanx

[ethandron]

have been having a browse around to see if i could come up with anything as it sounds very tasty, but nothing with green chillies and wilted spinach in it. you've probably seen the one with thai red curry past, ground cumin and ground corriander already, a la nigella lawson?

[ailie]

Thanx, I'd forgotten ..yes....it had ground coriander & cumin. Also had black seeds............mustard or onion, can't remember which, popped in olive oil to begin with and ginger . That must just about be it..... got there!

[pastafreak]

Could you post the recipe please???....it sounds divine.

[ailie]

Spiced butternut squash & Chickpeas hot pot with Spinach

Heat 3 tbsp olive oil in a large pan, add � tsp each of ground cumin, ground coriander, garam masala & chilli powder, 2 tsps black mustard seeds, 1 cinnamon stick. Heat gently until the spices crackle.

Add 1 tbsp butter, a 2cm piece of grated fresh ginger, 1 deseeded chopped green chilli, 4 chopped garlic cloves (or 2cm puree from tube), 2 cans of chickpeas (drained), 1lb/450g butternut squash or pumpkin cut into 2cm chunks, 1lb/450g fresh chopped tomatoes and 1 tsp tomato pur�e. Cook for 10 minutes with lid on, again over a low heat.
When ready to serve, add 1lb/450g washed spinach leaves, put lid on & after 5 mins, stir the wilted leaves through the hotpot, don�t overcook, keep them bright green.

Topping. Blend 1 green, de-seeded chopped chilli in a food processor with � pint/ 300ml whole milk yogurt and 2 handfuls of fresh coriander. Season with a little salt.

Serve on brown easy cook rice with a dollop of topping