Roasted chestnut and chickpea curry | Spiced autumn Indian one-pot

Finely dice the onion, crush the garlic cloves, and grate the fresh ginger. Drain the chickpeas and rinse them thoroughly with cold water. Cut the cooked, peeled chestnuts into halves or larger pieces.

Heat the coconut oil in a heavy-bottomed pot or deep frying pan over medium heat. Add the chopped onion and sauté for 5-6 minutes until translucent and lightly golden. Stir in the crushed garlic and grated ginger, then sauté for another minute until fragrant.

Add the ground cumin, ground turmeric, and garam masala to the aromatic base. Toast the spices while stirring constantly for about 30 seconds to release their essential oils, being careful not to let them burn.