Chickpea & Winter Squash Masala
Kelly Allen
A comforting, spiced stew of chickpeas and winter squash. The squash thickens the broth as it cooks, adding a mellow sweetness and delightfully dense texture. Serve with Herb Oil.
Ingredients
- 2 tbsp butter
- 2 cloves garlic, minced
- 1½ tsp dried ginger
- 1 medium yellow onion, chopped
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼-½ tsp ground cayenne, depending on your taste
- 1 tbsp sugar
- ¾ tsp sea salt
- 2 cups chopped winter squash, steamed or roasted, seeds and skin removed
- 3 cups of cooked chickpeas
- 2 cups vegetable stock or water
- 1-2 tbsp black vinegar
- ½-¾ cup dry white wine
- 1 tbsp Herb Oil, made with cilantro, mint, or parsley, plus more for serving
Preparation
- In a large, heavy pot, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the softened, 7-10 minutes. Stir in the garlic and cook for a few minutes more. Add the ginger, cumin, turmeric, coriander, black pepper, cinnamon, and cayenne. Cook, stirring quickly, for 30 seconds. Add the cooked winter squash, stock or water, white wine, vinegar, sugar, and the salt. Bring to a rapid simmer and cook for another 10 minutes.
- Stir in the chickpeas. Bring to a boil, then reduce the heat to a simmer. Cook for another five minutes. Mash the squash a little bit with the back of a spoon. It should be thick but still textured.
- Swirl in the herb oil and stir to combine. Have more ready at the table for finishing, If desired. Serve this with Mastiha Pita Bread.
