Delicata Squash and Chickpea Masala
Ingredients
- 1 tbsp olive oil
- 1 delicata squash
- 1 onion
- 3 cloves garlic
- 2 tbsp fresh ginger
- 1 15-oz can chickpeas
- 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
Preparation
In a deep sauté or wok, heat oil on medium then add onion, garlic and ginger and cook for 2-3 minutes until fragrant.
Add delicata squash, season with salt and cook for 5-7 minutes stirring occasionally to give the squash a chance to brown. By now the onions should be browning as well.
Push the seasoned delicata to one side to make space and add the cumin seeds and cook for 2-3 minutes. Stir into the rest.
Push to the side again and add the tomato paste to caramelize for 2-3 minutes then add the water and stir well.
Add the chickpeas and the rest of the dry spices and bring to a boil, then turn to a simmer and let cook until the delicata is fork tender and the masala sauce is thick and gravy-like in consistency, around 10 minutes.
Garnish with cilantro and black pepper and serve with rice.
Notes
This Indian-inspired dish brings on the heat with garam masala, cumin, and smoky paprika. The rich ginger, onion, and garlic-infused tomato sauce complements the sweetness of the delicata squash. It is exquisite.
