As summer squashes tend to contain more water and have a less concentrated flavour than the winter squash like butternut or pumpkin, they benefit from being cooked with spicier flavours.
Thinly slice the squash. Fry the onion, garlic and ginger in the oil with the spices until the onions are soft and translucent. Add the squash and fry for 10 minutes, stirring regularly, until soft. Add the coconut milk and passata and simmer gently for 40 minutes. Add the drained chickpeas and cook for another 5 minutes. Season with salt and pepper to taste. Serve with rice and some fresh coriander chopped on top.
4 cloves of garlic, peeled and finely chopped
Thumb-sized piece of ginger, peeled and finely chopped
3 onions, peeled and finely chopped
1 tsp black mustard seeds
1 tsp cardamom seeds
1 teaspoon chilli powder
2 tsps turmeric
Olive oil or vegetable oil
1 tin of coconut mik
Half a jar of tomato passata
Summer squash, peeled if skin feels course
1 tin of chickpeas