Squash and chickpea curry
Toast some coriander, cumin, black peppercorns and dried cayenne (whole or large flakes) in a medium saucepan
Cool, grind and set aside.
Now heat some evo in the saucepan. Sauté minced ginger and garlic.
Add seeded, peeled, diced squash. I used carnival in 1/2 inch cubes. Sauté for a few minutes. Add ground spices and some salt and sauté a few more minutes.
Add a can of diced tomatoes with juices. And enough water to simmer without burning. I covered about half the squash.
Simmer until squash is soft. Add a can of rinsed chickpeas and some coconut milk (I used 2 mini cans).
I smashed up about half the squash with a fork, but that's not strictly necessary.