Curried Delicata Squash & Chickpeas
I know I’ve been posting a lot of soupy, stewy things to scoop over grains lately. My instinct is to apologize for the repetition, but this blog showcases the stuff I’ve been eating in real time, and lately, these are the meals that work. They’re easy to prepare, one-dish, and so long as I’ve got some sort of grain or pita or bread to serve them with, they make for a few nights of nutritious eating.
So…looking forward to more variety soon. But at this hectic moment, sorry not sorry for the soupy stuff 😉
This meal was happily inspired by my friend Jodi’s delicata squash stew with chickpeas + quinoa. I saw it when she originally posted it and bookmarked it. It’s taken me longer than a year to create something along the same lines, but the fact that the dish has been on my mind for that long speaks volumes.
It didn’t disappoint. I love the combination of tender, sweet delicata, firm chickpeas, and a soupy, curried broth. Jodi’s version uses quinoa, which I’d love to try next time, and kale; I used baby spinach instead, just because it’s what I had, but the quick cooking time was a nice bonus.
The dish is wonderful with millet, rice, or quinoa, but I also tried some of the leftovers with homemade naan (I use this recipe), and that was a winning combination, too. Speaking of, the leftovers keep nicely for at least a couple days, and I think the flavor only intensifies as time goes by.
|Curried Delicata Squash & Chickpeas||
Recipe type: main dish, entree
Cuisine: vegan, gluten free, soy free, tree nut free
Author: Gena Hamshaw
Serves: 4-5 servings
- 2 teaspoons neutral vegetable oil, such as refined avocado or grapeseed
- 1 small white or yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced (or 1 teaspoon dried, ground ginger)
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- ¾ teaspoon salt
- 1 small or medium sized delicata squash, ends trimmed and cut into cubes (about ¾”)
- 1½ cups cooked chickpeas (1 can, rinsed and drained)
- 2½ cups low sodium vegetable broth
- 5 ounces (about 4 heaping cups) baby spinach
- 1 tablespoon freshly squeezed lime juice
- Crushed red pepper flakes
- Cooked jasmine or basmati rice, quinoa, millet, or another whole grain, for serving
- Vegan yogurt or cashew cream, for serving (optional)
- Chopped cilantro, for serving (optional)
- Heat the oil over medium in a large, deep skillet. When the oil is shimmering, add the onion. Cook for 5 minutes, stirring occasionally, or until the onion is soft and clear. Add the garlic and ginger and cook for one more minute, stirring constantly (if the skillet is getting dry, you can add a tablespoon or two of water).
- Add the turmeric, curry, salt, delicata squash, chickpeas, and broth to the skillet. Bring the mixture to a rapid simmer, then reduce the heat to low. Cover the skillet and continue simmering for another 13-15 minutes, or until the delicata is tender. Add the spinach to the skillet and stir everything to help wilt it down. Re-cover the skillet and cook for another 3 minutes. Stir in the lime juice and crushed red pepper to taste. Serve with your favorite grain.
Leftovers will keep in an airtight container in the fridge for up to 5 days.
The yogurt or cashew cream is an optional touch, but I love how creamy everything gets when it’s stirred in. Here’s to simple, flavorful, nourishing, and soupy suppers.
I’m in the midst of trying to get my graduate thesis off the ground and hoping to wrap up some work projects before I visit some dear friends next week. Fingers crossed for gentle productivity! I’ll see you all for the roundup this weekend. If you’re in the Northeast, stay warm and cozy today.