Squash And Chickpea Curry

Squash And Chickpea Curry


It wouldn’t be October without a warming seasonal squash recipe to cozy up with. This curry can be your holiday secret weapon. The dietary fibers in the squash and chickpeas help increase satiety, reduce appetite, and aid in weight management. And the medicinal spices warm the body as temperatures drop. Keep this dish on hand as those tempting Halloween and seasonal treats start to trickle in.

For Clean Program

Serves: 4

Prep Time: 15 minutes

Cooking Time: 30-40 minutes


2 tablespoons coconut oil

1 large onion

4 celery stalks

2 medium sized carrots

3 garlic cloves, minced

2 inch chunk of ginger, minced

1 can coconut milk

4 ounces chicken or vegetable stock

3 pound buttercup squash (butternut, delicata, or other winter squash works too)

1 can chickpeas, drained and rinsed well

For the Curry Spices:

1 tablespoon cumin seeds

1 tablespoon coriander seed

2 teaspoons fennel seed

1 ½ teaspoon mustard seed

½ teaspoon cinnamon

1 teaspoon turmeric


¼ cup chopped cilantro


First make the curry spices by grinding together all the spices in a mortar and pestle or high speed blender. Set aside.


Prep your vegetables by cutting into a medium dice. Peel the squash, scoop out the seeds, then cut into medium sized chunks.


Heat a large pot over medium heat and add 2 tablespoons of coconut oil. Saute the celery, onion, and carrots for 3-4 minutes before adding in the ground spices, garlic, and ginger. Stir to incorporate then cook for 1-2 minutes, until very fragrant.


Pour in the coconut milk and chicken stock and bring to a simmer. Cook for 15 minutes, stirring occasionally, then add the chopped squash and chickpeas. Cook for an additional 15 minutes then taste, season with sea salt.

Top with chopped cilantro then serve.


Recipe by Frank Giglio

Photography by Lynn Karlin