With hearty pumpkin and a hint of spice, this Middle Eastern-style dip will fill you up and warm your insides.
- Cook the pumpkin in a large saucepan of boiling water over medium heat for 10-12 minutes or until tender (see microwave tip). Drain. Return to pan with chickpeas, yoghurt and curry powder. Use a potato masher or fork to mash until just combined. Taste and season with salt. Cover to keep warm.
- Heat a large non-stick frying pan over high heat. Cook 1 chappati for 1 minute each side or until browned. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chappati.
- Spoon the dip among serving bowls and sprinkle with coriander to garnish. Serve with the warm chappati.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set