Butternut Squash with Curried Chickpeas

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It happened again – the phenomenon where Mike disappears into the kitchen without really saying much, and then delicious food appears as if out of the blue. In all honesty though, this was the first time the end product was a savory dish and not something sweet (or a bread). He’s got his priorities straight, my husband!

Butternut squash is as versatile as it’s storage friendly – we didn’t grow it ourselves this year, but instead bought a dozen or so when locally produced ones were on sale at our local grocery store this fall. Since then, they’ve just been politely waiting around in our shed, where the temperature hovers just above freezing. They’re sharing the space with boxes worth of apples, also from this fall, and seem to be just fine. Do know though, that winter squashes are fine in room temperature too, making them one of the easiest vegetables to store long-term. Having some on hand makes quick, nutritious dinners possible even when blood sugar levels are dropping – peel, chop, roast and you’re almost there.

When creating this recipe, I think Mike pretty much looked in the fridge and saw some items that should be used. Already cooked chickpeas (we buy dried and boil ourselves), some leftover coconut milk, a few onions going soft – I’m sure you’re familiar with the scene. The outcome exceeded all expectations, and we deemed the concoction recipe-worthy. Upon making it again, it came out even better, and I think it’ll become a staple dinner around here. With a short list of ingredients and relatively few steps in the instructions, this is a perfect weekday meal, too. And yes, the dressing is liquid-y. That’s part of the deliciousness. Good luck!

Serves 4 (as a main)

2 kg butternut squash, peeled, de-seeded and cubed into 2 cm pieces
3 tbsp olive oil
690 g (10 dl) cooked chickpeas
200 g (1 large) onion, chopped
5 garlic cloves, chopped
2-3 tbsp curry powder
Salt and black pepper

Dressing:
1 dl coconut milk
1/2 tbsp lemon juice
1 tbsp cilantro (we use frozen during the winter), chopped
Salt and black pepper

  1. Roast butternut squash cubes with 1 tbsp of olive oil and 1/2 tsp of salt at 225ºC for 25 min, tossing halfway through. When ready, remove from the oven and place in a large bowl.
  2. While the squash is cooking, start preparing the chickpeas. If you’ve just cooked the chickpeas, or if you’re using from a can, make sure to dry them thoroughly. Then, in a large pan over medium-high heat, sauté the chickpeas in 2 tbsp olive oil for 5 minutes until they start to crisp up.
  3. Reduce heat to medium, and add in the chopped onions and garlic, continuing to cook for another 5 minutes. Stir in 2-3 tbsp of curry powder (depending on how much you like it), and toss to combine. Keep the pan on the heat for another 1-2 minutes, stirring regularly.
  4. Add the chickpea mixture into the butternut squash and mix together gently. Season with salt and pepper to taste.
  5. For the dressing, whisk together the coconut milk, lemon juice, cilantro, a pinch of salt and a grind of black pepper.
  6. Serve the squash and chickpea curry immediately with a drizzle of dressing. Keeps well in the fridge for 3-5 days.

Nutritional information (based on 4 servings): Protein: 20 g, Carbohydrates 79 g, Fat 15 g, Energy 531 kcal.


4 portioner (som huvudrätt)

2 kg butternutpumpa, skalad, urgröpt och skuren i 2 cm-bitar
3 msk olivolja
690 g (10 dl) kokta kikärtor
200 g (1 st. stor) lök, hackad
5 st. vitlöksklyftor, hackade
2-3 msk curry
Salt och svartpeppar

Dressing:
1 dl kokosmjölk
1/2 msk citronjuice
1 msk färsk koriander (vi använder fryst under vintern), hackad
Salt och svartpeppar

  1. Sätt ugnen på 225ºC. Lägg pumpakuberna i en ugnsfast form och blanda runt med 1 msk olivolja och 1/2 tsk salt och rosta i 25 min (vänd runt med stekspade halvvägs igenom). När de är klara, ta ut formen från ugnen och lägg dem i en stor skål.
  2. Medan pumpan tillagas i ugnen, förbered kikärtorna. Vare sig du har kokat dem själv eller använder konserverade, se till att de är ordentligt torra. Därefter, fräs dem i 2 msk olivolja i en stekpanna på medelhög värme. Fräs i ca. 5 min eller tills de börjar bli lite krispiga.
  3. Sänk värmen en aning, och tillsätt lök och vitlök. Fortsätt att steka i ytterligare 5 min. Rör sedan ner 2-3 msk curry (mängd beror på hur mycket du tycker om det) och blanda runt ordentligt. Låt stekpannan vara kvar på värmen i ett par minuter till, alltmedan du rör då och då.
  4. Tillsätt kikärtsblandningen till butternutpumpan och blanda runt försiktigt. Smaka av med salt och peppar.
  5. Dressing: rör samman samtliga ingredienser, inkl. en nypa salt och ett par varv med svartpepparkvarnen.
  6. Servera rätten omedelbart och ringla över dressing. Håller väl i kylen i 3-5 dagar.

Näringsinformation (baserat på 4 portioner): Protein: 20 g, Kolhydrater 79 g, Fett 15 g, Energi 531 kcal.

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