Having discovered the wonderful spice mixture: Garam Masala, I adapted this Indian recipe for chickpeas and butternut squash. My family really likes the new flavor profile.
Place 2 tbs olive oil or ghee (clarified butter) in a large skillet. Add 1/4 cup chopped onion and saute over medium heat for a few minutes. Add 2 large Swiss Chard leaves that have been rinsed and cut into thin strips. Saute for 5 minutes or until wilted. Add 1 cup cooked & diced yukon gold potato, 2 cups cooked & diced butternut squash and one 15-ounce can drained chickpeas (garbanzo beans.) Saute 5 minutes. Add 1/4 cup coconut milk, 1/4 cup vegetable broth, 1/2 tsp sea salt and 1 tsp Garam Masala. Cover, reduce heat to low and simmer 20 minutes, stirring occasionally. Taste and adjust seasoning. Cook, Eat, Laugh…Claudia