Chickpea Vegetable Curry

(adapted from The Modern Vegetarian Kitchen by Peter Berley)

This dish makes a quick and satisfying weekday meal.

Serves 6

1 c. chopped onion
3 Tbls. olive oil
2-3 cloves garlic
1 Tbls. curry powder - preferably homemade
2 cans chickpeas
1/2 c. carrots, peeled and diced
1/2 c. parsnips, peeled and diced
1 c. potatoes, peeled and diced
1 c. winter or summer yellow squash, diced
1 c. water, plus a little more, if needed, while cooking
1/2 pound spinach, roughly-chopped
sea salt
freshly chopped cilantro for garnish
plain yogurt or spinach and dill raita for garnish

Saute olive oil and onion for about 5 minutes. Add garlic and curry powder and saute for another 2 minutes. Add chickpeas, carrots, parsnips, potatoes, squash, 1 tsp. salt and water. Bring to a boil, reduce heat, cover and simmer for about 20 minutes.

Just before serving, add spinach and cook for another 2-3 minutes until spinach wilts.

Add more salt to taste and serve over basmati rice. Garnish with cilantro and yogurt raita.

Variations: Depending on the season, this dish is hearty enough to serve without the winter squash or add yellow squash as a substitute. You can also add diced chicken to the dish with the carrots, parsnips, etc. for a non-vegetarian meal. Another variation is to include tofu with the chickpeas, carrots, and spinach - omit the squash and parsnips to balance the flavors.