Instructions

1. Preheat oven to 400°F.
2. In a mixing bowl toss together cooked chickpeas and pattypan squash with minced ginger, garlic, hot paprika, salt and oil. Transfer onto a lined baking tray and separate squash from chickpeas.
3. Bake for 20 minutes. Stir the chickpeas and squash halfway to prevent it from burning.
4. Meanwhile make the sauce.
5. Heat oil in a shallow pan over medium heat. Sauté onion until translucent. Add garlic and ginger and stir for a minute. Then add Garam Masala, coriander seeds, cumin seeds and hot paprika. Cook until spices release their flavors and add tomatoes. Let it simmer for 5 minutes.
6. Transfer everything into a blender cup followed by cashews, turmeric powder and ground fenugreek leaves. Blend until smooth and creamy.
7. Pour the sauce back into the pan, dilute with some water if desired and bring to simmer. Throw in baked chickpeas and pattypan squash. Season with salt and cook for few minutes just to combine all the flavors together.
8. Serve over rice or quinoa and garnish with fresh cilantro.