1 pound broccoli florets
1 medium butternut squash
2 cups cooked chick peas
2 tsp. cumin
1/2 tsp. garam masala

Preheat the oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds. Place the sqaush face down on a cookie sheet and cook for approximately 45 minutes or until the flesh is tender.

Once the squash is done cooking, scoop out the flesh with a spoon and place into a food processor. Add 1/2 a cup of the chick peas, 1/4 cup water, and spices. Process until smooth sauce is formed, adding water until desired consistency is achieved. Set aside.

Steam the broccoli florets until just tender. Combine broccoli, remaining 1 1/2 cups of chickpeas, and squash sauce. Heat if necessary.

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