Roasted Squash With Turmeric-Ginger Chickpeas

By Yewande Komolafe

Roasted Squash With Turmeric-Ginger Chickpeas
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(1,182)
Comments
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Custardy, mildly sweet roasted squash holds its own as a main course in this easy weeknight recipe. Although fresh turmeric root is suitable, a high-quality ground turmeric will do a better job of infusing the chickpeas with its earthy, floral notes. Marinating the chickpeas a day or two ahead will allow the turmeric, ginger and other aromatics to intensify in flavor. If you do make this ahead of time, hold off on tossing in the fresh herbs until just before serving. Pomegranate seeds add color and crunch, and a dollop of yogurt would be the last of your obligations, if you want to take this dish out of vegan territory.

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Ingredients

Yield:4 servings
  • 2pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1½-inch pieces
  • 10sprigs fresh thyme
  • ¼cup plus 2 tablespoons grapeseed or other neutral oil
  • Kosher salt and black pepper
  • 1small red onion, thinly sliced (about ½ cup)
  • ¼cup apple cider vinegar
  • 4garlic cloves, sliced
  • 2teaspoons ground turmeric
  • 1(1-inch) piece ginger, peeled and grated
  • 1(14-ounce) can chickpeas, drained
  • 1cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill
  • 4cups spicy salad greens, such as arugula or mizuna
  • ½cup whole-milk yogurt
  • ¼cup pomegranate seeds (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1272 calories; 79 grams fat; 10 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 17 grams polyunsaturated fat; 128 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 24 grams protein; 1090 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.

  2. Step 2

    As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining ¼ cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.

  3. Step 3

    Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.

Tip
  • The marinated chickpeas and roast squash can be made up to 2 days ahead. Add the fresh herbs just before serving.

Ratings

4 out of 5
1,182 user ratings
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Comments

EmEl

I just added this to my folder of absolute favorites! What a wonderful riot of flavors - as well as easy and fast! I used butternut squash because that's what I could get. Also, I made the chickpea mixture a day ahead. I think that did a lot to blend and soften all of the flavors. Otherwise, I wouldn't change a thing.

Carol

Everyone discussing the high calories in this meal - the calculations are correct. I would recommend if you are concerned about calories, and fat, and sodium, you have options to reduce those by minor tweaking. For the fat side of things I would substitute - non-fat yogurt or non-fat Greek style yogurt - reduce the oil For the high sodium I would (I always do) make the chick peas from dry ones. I make these ahead and freeze in small freezer bags in 2 cup portions (about the amount in a can).

Susie D

Had this for dinner last night and it was outstanding! Used mixed greens & included the pomegranate seeds. The yoghurt combined with the sauce on the chickpeas to make a wonderful dressing for the greens & the burst of juice from the pomegranate complemented the sharpness of the garlic beautifully. Made the chickpeas the day before to let the flavours meld & roasted the butternut squash for about 20 minutes at 400 (longer will result in burnt mush). Definitely will make again.

David L.

We added some mandarin oranges slices because we pomegranate was out of season. Delicious .

AP

I cooked 1 cup dry chickpeas in the Instant Pot and let them cool, then added to the onion mixture. I also used half a Kuri squash, roasted in the air fryer at 390 for 20 minutes. Delicious!

Lisa Lee

This was a bit fussy but well worth the effort. A great dish to make when you have time. We had fun plating it.

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