Butternut Squash Chickpea Curry

Begin by submerging chickpeas in a large container and covering them with cold water. Allow the chickpeas to rehydrate for an extended period, typically ranging from 8 hours up to overnight.

Next, drain the chickpeas under a steady flow of cold water and transfer them to a large cooking vessel. Cover the chickpeas with several inches of water, then bring the mixture to a rolling boil. Reduce the heat and let it simmer until the chickpeas become tender, requiring approximately 60 to 75 minutes of cooking time.

During this process, prepare a separate pot by heating oil over medium heat. Add sliced onions and cook until they become soft and translucent, taking around 5 minutes to achieve this. Stir in minced garlic and cook until fragrant, approximately 30 seconds later.

Add ground spices such as cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds to the pot. Allow these spices to toast for 1 minute before mixing in a concentrated tomato paste.

Combine diced butternut squash and carrots into the pot, adding enough water to cover these vegetables halfway. Simmer over low heat, partially covering the pot, until all the vegetables are tender, requiring around 25 to 35 minutes of cooking time. If the curry becomes too dry, add more water as needed.

Once the vegetables are cooked, mix in the cooked chickpeas shortly before serving and heat until warm. Serve the curry sprinkled with chopped cilantro.