Chicken,Chickpea and Pumpkin Coconut Curry

250gm yellow pumpkin, peeled and diced
120gm chicken meat, cut into cube shape
150gm garbanzo beans (soak for 4 hours)
50gm baby spinach
1 medium size onion, chopped
1in ginger, chopped
1 nip garlic, chopped
3 cups semi thick coconut milk
1 red chili, cut diagonally into smaller parts
½ tsp garam masala
Salt and sugar to taste

1 tsp turmeric powder
1 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder

Pressure cook the soaked garbanzo beans until soften. Leave to cool.
Heat about 4 tbsp oil, sauté chopped onions until slightly brownish, throw in chopped ginger and garlic and sauté further until aromatic. Then mix in the dried powders and stir fry the masala for a few seconds. The raw smell must reduce slightly, then add in chicken pieces, combine it with the spices. Stir fry until chicken pieces change color.
Then pour in 2 cup coconut milk. Mix in pumpkin and garbanzo beans. Leave the spinach and red chili for the final stage. Add a 1 tsp of sugar (it's always advisable to add a bit of sugar when you make pumpkin dishes to enhance its sweetness)
Cook gently in low flame until the pumpkin and the spices are well cooked.
Add in the remaining coconut milk, and add in garam masala, red chili, and baby spinach. Stir well.
Leave to simmer for a minute or so and dish out. This dish is not that spicy. You can serve with sambal and white rice. Yummy. A healthy dish for everyone.