This is a conundrum of a fall meal: bright, zippy flavors, but it is still cozy and relaxed. And in that way, I like the juxtaposition! You could also use beets or any good roasting vegetable for the topping. Just make sure what you are roasting is thinly sliced and you are good to go!
Cumin Braised Chickpeas with Roasted Squash
Healthy, cozy and oh-so-easy to make, these Cumin Braised Chickpeas simmer slowly with brown rice in coconut milk, and then are topped with squash that’s allowed to slowly roast on top of everything. You can also make this with any good roasting vegetable, I love beets, rutabaga, or sweet potato as well.
Equipment
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1 chef’s knife
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1 high sided sauté pan
Ingredients
- 1 medium honeynut squash, koginut squash, delicata squash, or butternut squash 1 pound / 16 ounces
- 1/2 medium red onion 5 ounces
- 4 garlic cloves grated
- 1 tablespoon freshly grated ginger
- Extra-virgin olive oil
- 1/2 teaspoon each of ground cumin, cumin seeds, red pepper flakes, ground coriander
- Diamond Crystal kosher salt
- 2 (14 ounce) cans of chickpeas drained and rinsed
- 1/2 cup brown rice uncooked
- 1 (13.5 ounce) can of full-fat coconut milk
- 1 cup water 8 ounces
For the yogurt sauce
- 1/4 cup plain yogurt of choice
- 1/4 cup fresh dill finely chopped
- 1/2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 garlic cloves grated
- 1/2 teaspoon Diamond Crystal kosher salt plus more to taste
For topping + garnish
- 5 sprigs fresh cilantro
- 8-10 fresh mint leaves
- Extra-virgin olive oil
Instructions
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Halve the squash and remove the seeds. The squashes I call for in this recipe do not need to be peeled, but you can peel them if that is your preference. Thinly slice the squash and set aside.
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Position a rack in the center of the oven and preheat the oven to 375°F.
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Thinly slice 1/2 of a red onion, grate 4 garlic cloves and grate 1 tablespoon of fresh ginger.
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Set a large, high-sided sauté pan over medium heat and add 1/4 cup of olive oil. Let this heat up for a few minutes before adding the red onion, grated garlic and grated ginger. Stir for 1-2 minutes, making sure the garlic and ginger do not burn.
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Season the mixture with 1/2 teaspoon each of ground cumin, cumin seeds, red pepper flakes, and ground coriander. Cook for 3-4 minutes or until the onion is beginning to soften.
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Add 1/2 teaspoon of salt and 2 cans of chickpeas (drained and rinsed). Stir to combine. Add 1/2 cup of brown rice and stir again. Season with 1/2 teaspoon more of salt.
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Pour in the can of coconut milk and 1 cup of water. Mix this to combine, then bring to a simmer. Let this simmer for 20 minutes. Season with salt to taste.
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While this is simmering, toss the squash with 1 tablespoon of olive oil, a big pinch of salt and a few cracks of black pepper.
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Nestle the squash on top of the chickpea mixture. Then transfer the sauté pan to the oven to continue cooking for 20-25 minutes, or until the chickpeas are no longer liquidly and the squash is cooked through.
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While the sauté pan is in the oven, make the yogurt sauce. Whisk together 1/4 cup of yogurt with 1/4 cup of finely chopped dill. Grate in 1/2 teaspoon of lemon zest and squeeze in all the lemon’s juice, about 3 tablespoons worth. Grate in two garlic cloves. Mix, season with 1/2 teaspoon of salt, mix again and season to taste.
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When the chickpeas are out of the oven, drizzle with the yogurt sauce, top with the fresh herbs and drizzle with olive oil. Serve warm, scooping it right from the pan.
