Squash and Chickpea Masala
This vegan Indian inspired recipe is perfect for Fall. It is full of delicata squash and chickpeas in a warming, rich masala gravy that is great on a cold day.
Cook Time 30 minutes mins
Course dinner, Main Course, Side Dish
Cuisine American, california, Indian
Servings 4
Calories 202 kcal
- 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
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.
Calories: 202kcalCarbohydrates: 32gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 696mgPotassium: 806mgFiber: 8gSugar: 5gVitamin A: 2001IUVitamin C: 20mgCalcium: 100mgIron: 4mg
Keyword chickpeas, cilantro, cozy, curry, Fall, healthy