Chickpea and Pumpkin Curry

Pie pumpkins were on sale, so I decided to make this as my undefined "squash" meal on the calendar.  Also, I canned chickpeas and one siphoned badly.  It did seal, but I didn't like the idea of storing it with an inch of beans above the liquid, so it went in as the protein.

I think I've hit the break-even point on the pressure canner, if you don't count the three cases of pint jars I've bought this year.  If not, it's pretty close.  Next year will likely recoup those jars and the lids.  I didn't realize how fast it would happen.  It's mostly in the meat, but everything I've put in jars this year except the beef bone broth has been cheaper than buying the generic brand.

You'll notice there's no curry powder in this dish.  I went for half savory, half sweet flavors, and omitted all heat except the cumin seed.  There was still plenty of flavor, which is really what curry is.  The dish refers to a stew in a gravy that is spiced.  Curry powder, turmeric, etc are used because they are prevalent in Indian curries.  I'm calling this an American curry.

1 pie pumpkin (2-3 lbs) or butternut squash
2 Tb olive oil
1/2 onion, diced
1 clove garlic, minced
*1 tsp grated ginger
1 tsp cumin seed
1 tsp coriander seed
*1/2 tsp ground sumac
1/2 tsp ground cinnamon
1/2 tsp salt
*1 Tb date syrup or molasses
1 can coconut milk (lite is ok)
*4 oz spinach, either fresh or thawed
*1 can chickpeas, drained and rinsed

1.  Preheat oven to 375º and line a baking sheet with parchment for easy cleaning.  Cut squash in half and remove stem and seeds.  Place cut-side down on baking sheet and roast until the flesh separates from the skin, about 30-40 minutes.  You don't need to cook it completely.  This is just making it easier to peel and dice.  Allow pumpkin to cool until you can handle it and peel off skin.  Cut into 1" chunks and set aside.  All this can be done as a do-ahead, even frozen and defrosted.

2.  This whole thing comes together quickly at this point, so start your rice first, if using.  If desired, lightly grind cumin and coriander seeds in a grinder or mortar and pestle.  I really like the aroma of freshly ground coriander.  Heat oil in a large skillet over medium.  Add onion, garlic, ginger, cumin, coriander, sumac, cinnamon, and salt.  Once the onion is softened and everything is fragrant, stir in the date syrup.

3.  Add the coconut milk, spinach, pumpkin, and chickpeas.  Wait until the coconut melts before deciding if you need to add water.  Stir everything together and bring to a simmer for 5 minutes, to finish cooking the spinach and pumpkin.

4.  Taste and adjust spices.  Adjust sauce with water or vegetable broth if needed.  Serve hot as a stew or over rice.

Difficulty rating  π