Cooking times
The first few times I made this 20 to 30 minutes was enough to cook the squash, though this time it took almost 40 minutes before it all softned. It may have been because I used a rather large casserole dish which was probably unvenly heated and not stirred as often as it should have been. The squash were the same, though about 4 months old.
I've amended when the chick peas are added as I can't see the need to leave them to the end. --Chef 09:17, 3 February 2011 (GMT)