Roasted Squash With Turmeric-Ginger Chickpeas
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.
- Serves: 4 persons
- 2pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 1/2-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 1/2 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)
Step 1Heat 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.
Step 2As 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 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
Step 3Divide 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.