====== Butternut Squash and Chickpea Hot Pot ======
  *3 Tbsp vegetable oil
  *1 1/2 cup finely chopped onion
  *1/4 tsp salt
  *2 tsp Thai red curry paste
  *1 tsp ground cumin
  *1 tsp ground coriander
  *2 lb peeled seeded butternut squash - cut into 1" cubes (alt:sweet potato, pumpkin)
  *2 - 15 oz can coconut milk
  *1 cup chicken or vegetable broth
  *3 Tbsp soy sauce
  *4 - 15 oz cans chickpeas - drained
  *ground black pepper
  *fresh cilantro - chopped
  
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  - Add oil to large pot, heat, add onion and salt. Saute until softened but not browned. Add curry paste and saute for 1 min. Add cumin and coriander.
  - Raise heat to high and add squash. Stir for about 1 min. Stir in coconut milk, broth and soy sauce. Partly cover with lid and reduce heat to low. Simmer gently about 10 min.
  - Add chickpeas, cover and simmer for 20 min. Stir gently and adjust salt and pepper to taste. If more heat is desired, add more curry paste.
  - Ladle into serving bowls and sprinkle with cilantro.
  
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  Serves: 6      Total Cook Time: 35 min.
  Source: NYT cooking app - Pumpkin and Chickpea Hot Pot
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{{tag>food maincourse vegetarian}}