ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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

Wurami Jaliana
[email protected]

This recipe is a keeper! I will definitely be making it again and again.


Courtney Noel
[email protected]

I'm not a vegetarian, but I loved this dish. It's a great way to get more vegetables in your diet.


Dominic Botha
[email protected]

This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and healthy dish.


Oppo A15
[email protected]

I didn't have any turmeric, so I used curry powder instead. It turned out great!


Stormy
[email protected]

I'm allergic to chickpeas, so I substituted lentils. The dish was still delicious!


Juggun G
[email protected]

This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors.


abass mikky
[email protected]

I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavor combination.


Ealy Hawk
[email protected]

This dish was a great way to use up leftover squash. I added some chopped kale and it was a complete meal!


Bare Do
[email protected]

The squash was a bit undercooked for my liking, but the chickpeas were delicious. I would try this recipe again with a different cooking time for the squash.


egbert lawson
[email protected]

This recipe was a bit bland for my taste. I think it could have used more spices or herbs.


Freddie Clements
[email protected]

I'm not usually a fan of squash, but this recipe changed my mind! The turmeric and ginger added a nice kick, and the chickpeas gave it a nice crunch. I'll definitely be making this again.


Konok T
[email protected]

This dish was easy to make and packed with flavor. The squash was roasted to perfection and the chickpeas were a great addition. I would definitely recommend this recipe to anyone looking for a healthy and delicious side dish.


Lindsey Fritz
[email protected]

I tried this recipe last night and it was a hit with my family! The squash was perfectly roasted and the spices were just right. I especially liked the addition of chickpeas, which added a nice protein boost. Will definitely make this again!


GEOVY WOODS
[email protected]

This roasted squash with turmeric, ginger, and chickpeas recipe was absolutely delicious! The squash was tender and flavorful, the chickpeas added a nice nutty crunch, and the spices gave the dish a warm and inviting aroma. I will definitely be makin