This squash and chickpea masala is a seasonal favorite. Delicata squash and chickpeas are simmered in an Indian inspired masala sauce. The combination of aromatic ginger, onions and garlic with tomato paste and Indian spices makes a delicious rich and spicy vegan gravy that is exquisite with rice or bread. This one is perfect for a crisp Fall day or a snowy day on the sofa.
What is Indian Masala?
Indian masala refers to a blend of dried spices or a paste made from blending aromatic ingredients. Most people are familiar with garam masala which is a warming blend of spices used often in Indian cooking. This squash and chickpea masala is swimming in a flavorful sauce made by blending aromatics, warming spices like garam masala and cumin seeds among others and tomato paste. The result is a rich and intoxicating sauce with a depth of flavor that you will love. It is slightly spicy and very warming.
Ingredients for Delicata Squash and Chickpea Masala
The ingredients for this Masala dish are mostly easy to find. The only exception is the delicata squash which is usually only available in US stored during the fall and winter months. During the other months, good subs for delicata would be sweet potato or butternut squash. Both would need peeling and add an additional 10 minutes cooking time to the recipe.
- olive oil
- delicata squash
- onion
- garlic
- ginger
- chickpeas
- tomato paste
- salt
- cumin seeds
- garam masala
- coriander
- cumin
- smoked paprika
- cayenne pepper
- ground turmeric
- water
- cilantro
How to Make Squash and Chickpea Masala
- In a deep sauté pan 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.
More Delicious Vegan Indian Curry Recipes
Indian food is one of my favorite cuisines. Although I have no Indian in my blood, I do feel a Karmic connection with India. After loving Indian food for so many years in restaurants, I wanted to try and replicate some of my faves in my own kitchen. I have veganized them which was fairly easy since many Indian dishes are already vegetarian. By removing ghee and dairy and substituting vegan items it is very easy to enjoy tasty Indian dishes. I have taken many and made a riff on the original, like this Squash and Chickpea masala. By no means are these Indian inspired recipes authentic or totally original. But it is my hope that my dishes capture some of the essence of the cuisine that I adore.
Squash and Chickpea Masala
Ingredients
- 1 tbsp olive oil
- 1 delicata squash cut in half and then sliced in ½ inch sections
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp ginger minced
- 15 oz chickpeas drained
- 3 tbsp tomato paste
- ½ tsp salt
- 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tbsp ground turmeric
- 2 cups water
- ¼ cup cilantro chopped
Instructions
- In a deep sauté pan 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.
Diana
This recipe sounds great. I've never used cumin seed before. Do you use the whole, black cumin seeds?
I found your website through the 2024 Vegan Health Bundle.
Sara Tercero
Yes the whole cumin seeds that are black or brown. They add a really distinct flavor and really delicious. Welcome to my site!
Miranda
Hi Sara, this dinner was great! Doubled it for our large family. I used ground cumin in place of cumin seeds and only had regular yellow squash on hand. Served with homemade naan, cilantro and lime wedges. Perfection, will make again! THANKS!
Sara Tercero
That is wonderful Miranda thanks for the feedback!