An easy vegan butternut squash and chickpea curry that freezes well ... Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened ...

Add your dry spices, turmeric, cumin and curry powder and stir to blend ... followed by your coconut milk and finally your drained chickpeas. Squeeze the juice of half a lime and stir.

A while back, I prepared a chickpeas recipe, Chickpeas, Cauliflower, Curry vinaigrette that required some boiling. I enjoyed ...