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Made this tonight with one of my Turks Turban Squashes. The "potatoey" texture of the squash REALLY worked well.
2lb winter Squash, cut into wedges
1 can chickpeas, drained and rinsed
1 large onion
1 can chopped tomatoes - or one pound fresh toms -chopped
1 tblspn chopped garlic
1 tblspn finely grated fresh ginger
2tspns whole cumin seeds
2 tspns ground cumin
2tspns ground coriander
1 Jalepeno Chilli (Seeds in or out according to heat preference)
2tspns ground turmeric
4 cardomon pods - crushed
4 whole cloves
Fresh Coriander - chopped
Salt and pepper.
Place squash wedges onto a roasting tray, drizzle with olive oil, sprinkle with salt and pepper and roast in a hot oven for about forty minutes or until tender and lightly caramelised.
Allow to cool slightly then remove skin from squash and cut into chunks.
Saute chopped onion in a little oil until softened.
Add garlic, ginger and the spices and allow to cook gently for a minute or two.
Add chopped tomatoes, refill the can with water and add to pan.
(If using fresh tomatoes add 1/2 pnt water.)
Increase heat and allow to bubble down till reduced by about half.
Check seasoning.
Add chickpeas and heat through.
Add roasted squash and stir in - heat gently.
Add chopped fresh coriander.
Serve with naan bread and a dollop of thick natural yoghurt.
2lb winter Squash, cut into wedges
1 can chickpeas, drained and rinsed
1 large onion
1 can chopped tomatoes - or one pound fresh toms -chopped
1 tblspn chopped garlic
1 tblspn finely grated fresh ginger
2tspns whole cumin seeds
2 tspns ground cumin
2tspns ground coriander
1 Jalepeno Chilli (Seeds in or out according to heat preference)
2tspns ground turmeric
4 cardomon pods - crushed
4 whole cloves
Fresh Coriander - chopped
Salt and pepper.
Place squash wedges onto a roasting tray, drizzle with olive oil, sprinkle with salt and pepper and roast in a hot oven for about forty minutes or until tender and lightly caramelised.
Allow to cool slightly then remove skin from squash and cut into chunks.
Saute chopped onion in a little oil until softened.
Add garlic, ginger and the spices and allow to cook gently for a minute or two.
Add chopped tomatoes, refill the can with water and add to pan.
(If using fresh tomatoes add 1/2 pnt water.)
Increase heat and allow to bubble down till reduced by about half.
Check seasoning.
Add chickpeas and heat through.
Add roasted squash and stir in - heat gently.
Add chopped fresh coriander.
Serve with naan bread and a dollop of thick natural yoghurt.
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