Delicata Squash and Chickpea Masala
Ingredients
- 1 tbsp olive oil
- 1 delicata squash, cut in half then sliced in 1/2 inch sections
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 15-oz can chickpeas, drained
- 3 tbsp tomato paste
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp ground turmeric
- 2 cups water
- 1/4 cup cilantro, chopped
Preparation
In a deep sauté pan or wok, heat oil over medium heat. Add onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
Add delicata squash, season with salt, and cook for 5-7 minutes, stirring occasionally to allow the squash to brown. The onions should also be browning by now.
Push the seasoned delicata to one side to create space. Add the cumin seeds and cook for 2-3 minutes, then stir into the rest of the mixture.
Push the mixture to the side again and add the tomato paste. Caramelize it for 2-3 minutes, then add the water and stir well.
Add the chickpeas and the rest of the dry spices. Bring to a boil, then reduce to a simmer and cook until the delicata squash is fork-tender and the masala sauce has thickened to a gravy-like consistency (around 10 minutes).
Garnish with chopped cilantro and black pepper. Serve with rice.
