Chickpeas and vegetables with Basmati rice

For 8-10 people

500 g of boiled chickpeas

500 g pumpkin Hokkaido bio (weighing with the peel but without seeds)

500 g cabbage

1 onion

1 clove of garlic

1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger

sesame or peanut oil

400 ml coconut milk

2 tablespoons peanut butter

2 tablespoons garam masala blend of Indian spices

1 tablespoon turmeric

1 teaspoon dried cilantro

a few leaves of curry (plant)-(not essential)

salt

To accompany

80-100 g of Basmati rice per person

Peel the pumpkin and cut into small cubes (if you are using the Hokkaido, remove the seeds and keep the peel).

Peel the cabbage and cut it into thin strips.

Chop the garlic and onion and fry lightly in olive oil, add a few tablespoons of water, garam masala, turmeric and curry leaves.

Stir gently and wait until the spices release their aroma, then add the diced squash and about half a cup of water.

Cover and let cook on low heat for about 10 minutes.

Also unite the cabbage, add salt, pour in the coconut milk, mix again and finish cooking in covered pot, stirring and checking from time to time the cooking: it will take about 20 minutes.

Towards the end of cooking also unite the chickpeas, already boiled, and the peanut butter, so mix all the flavors.

If you're not in the season of pumpkins and cabbages (Autumn or Winter), you can replace them with potatoes and another leafy vegetables such as spinach.

Serve with Basmati rice, resulting in a rich and tasty meal.

To prepare the Basmati rice will just make it cook in twice its volume of slightly salted water for ten minutes (follow the exact times indicated on the package).

This dish is suitable for a full dinner with ethnic Indian cuisine.

The quantities indicated are sufficient for about 6 people if you serve this as a main course, while if accompanied with appetizers and dessert portions will be reduced accordingly and therefore sufficient for 8-10 people.