• 3 Tbsp vegetable oil
• 1 1/2 cup finely chopped onion
• 1/4 tsp salt
• 2 tsp Thai red curry paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 lb peeled seeded butternut squash - cut into 1“ cubes (alt:sweet potato, pumpkin)
• 2 - 15 oz can coconut milk
• 1 cup chicken or vegetable broth
• 3 Tbsp soy sauce
• 4 - 15 oz cans chickpeas - drained
• ground black pepper
• fresh cilantro - chopped

1. Add oil to large pot, heat, add onion and salt. Saute until softened but not browned. Add curry paste and saute for 1 min. Add cumin and coriander.
2. Raise heat to high and add squash. Stir for about 1 min. Stir in coconut milk, broth and soy sauce. Partly cover with lid and reduce heat to low. Simmer gently about 10 min.
3. Add chickpeas, cover and simmer for 20 min. Stir gently and adjust salt and pepper to taste. If more heat is desired, add more curry paste.
4. Ladle into serving bowls and sprinkle with cilantro.

Serves: 6      Total Cook Time: 35 min.
Source: NYT cooking app - Pumpkin and Chickpea Hot Pot