Best 3 Roasted Squash With Turmeric Ginger Chickpeas Recipes

Roasted squash with turmeric ginger chickpeas is an explosion of flavors and textures that will delight your senses. This hearty and healthy dish is perfect for a comforting autumn meal or a light and refreshing summer lunch. The combination of roasted vegetables, fragrant spices, and creamy chickpeas creates a symphony of flavors that will leave you craving more. In this article, we will explore the best recipe for this delectable dish, providing detailed instructions and helpful tips to ensure you achieve culinary perfection.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS

Roasted Squash With Turmeric-Ginger Chickpeas image

Custardy, mildly sweet roasted squash holds its own as a main course in this easy weeknight recipe. Although fresh turmeric root is suitable, a high-quality ground turmeric will do a better job of infusing the chickpeas with its earthy, floral notes. Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor. If you do make this ahead of time, hold off on tossing in the fresh herbs until just before serving. Pomegranate seeds add color and crunch, and a dollop of yogurt would be the last of your obligations, if you want to take this dish out of vegan territory.

Provided by Yewande Komolafe

Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 1/2-inch pieces
10 sprigs fresh thyme
1/4 cup plus 2 tablespoons grapeseed or other neutral oil
Kosher salt and black pepper
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill
4 cups spicy salad greens, such as arugula or mizuna
1/2 cup whole-milk yogurt
1/4 cup pomegranate seeds (optional)

Steps:

Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.
As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.

Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 66 grams, Carbohydrate 126 grams, Fat 79 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1065 milligrams, Sugar 7 grams, TransFat 0 grams

CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER

Crunchy Chickpeas With Turmeric, Ginger and Pepper image

Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch - they'll go quickly.

Provided by Colu Henry

Categories beans, appetizer

Time 45m

Yield About 1 cup

Number Of Ingredients 6

Ingredients

1 (15-ounce) can chickpeas, drained and patted very dry
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Kosher salt

Steps:

Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 4 grams, TransFat 0 grams

GARLIC-GINGER ROASTED SPAGHETTI SQUASH

Garlic-Ginger Roasted Spaghetti Squash image

Garlic, ginger, and red pepper flakes come together to kick spaghetti squash up a notch. We like this as an alternate to rice or noodles when making Chinese stir-fry. It is also good served with grilled pork or chicken.

Provided by Baking Nana

Categories Side Dish Vegetables Squash

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

1 spaghetti squash, halved and seeded
2 tablespoons butter, softened
1 tablespoon olive oil
2 tablespoons honey
2 teaspoons minced fresh ginger root
2 teaspoons garlic, minced
½ teaspoon red chile flakes
kosher salt to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
Bake in the preheated oven until soft, about 1 hour.
Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 21.6 g, Cholesterol 15.3 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.3 g, Sodium 110.4 mg, Sugar 8.7 g

Summary:

* Roasted squash is a versatile and delicious side dish that can be enjoyed on its own or as part of a larger meal. * The combination of sweet squash, aromatic spices, and chickpeas makes this dish a flavorful and satisfying choice. * This recipe is easy to follow and requires minimal ingredients, making it a great option for busy weeknight dinners. * Ro roasting the squash brings out its natural sweetness and caramelizes the surface, creating a slightly crispy texture. * The addition of spices like turmeric and ginger adds a warm and earthy depth of favor to the dish. * The chickpeas provide a source of plant-based protein and add a satisfying crunch to the dish. * This recipe is easily customizable, allowing you to adjust the spices and ingredients to suit your personal taste. * Roasted squash can be served as a side dish, used as a topping for salads or bowls, or added to sandwiches and wraps for a flavorful and nutritious boost.

Conclusion:

Roasted squash is a delicious and versatile dish that can be enjoyed all year round. This recipe offers a simple and flavorful take on this classic dish, using a combination of spices and chickpeas to create a satisfying and nutritious side dish. With its easy-to-find ingredients and simple preparation, this recipe is sure to become a favorite in your kitchen.