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.
1delicata squashcut in half and then sliced in ½ inch sections
1oniondiced
3clovesgarlicminced
2tbspgingerminced
15ozchickpeasdrained
3tbsptomato paste
½tspsalt
1tspcumin seeds
1tspgaram masala
½tspcoriander
½tspcumin
½tspsmoked paprika
¼tspcayenne pepper
1tbspground turmeric
2cupswater
¼cupcilantrochopped
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.