Chickpeas - I prefer using dry chickpeas and soaking them overnight. But you can also use canned chickpeas to save on cooking time. Greens - The addition of greens just makes this curry more healthy. I have used beet leaves. Use any green vegetables you have, like spinach, kale, beet leaves, etc. Unsweetened Coconut Milk - Use lite or full fat. If you don’t like the flavor of coconut milk, swap it with cream, yogurt, or any other milk. Other two basic ingredients that will add in so much flavor to this chickpeas and squash curry are ginger-garlic paste and cilantro.
How to make it 🔪
Instant Pot Version
Soak chickpeas in water for about 8 hours or overnight. Drain the water and keep it aside for now.
