Winter Squash, Chickpeas, Lemongrass & Coconut Milk

I’m not at all tired of the months of sun and warmth captured in a deep orange winter squash enjoyed in the last throes of winter. A friend gave me a gorgeous Marina di Chioggia squash last fall and we’ve … Continue reading → ... Read more »

Winter Recipe Challenge

Garlic, yellow onions, russet or purple potatoes, Napa cabbage, collards, carrots, parsnips, beets, and rutabagas. . . that is the text I received last week from one of the farmer’s I work with. This is the list of produce members … Continue reading → ... Read more »

Winter Squash x 4

A friend gave me this beautiful squash last November. It started out entirely grayish green but over time took on rusty-orange stripes. I finally cut into it last week. One quarter of it turned into the squash panade I mentioned … Continue reading → ... Read more »

Change

I’ve been thinking about change a lot as I develop and gear up for my new cooking class series entitled Eat Better: Kitchen Fundamentals, Pantry Stocking and 30-Minute Dinners.  It seems that in the world of cooking, foods and methods … Continue reading → ... Read more »

Simplicity

We’ve been to lots of holiday parties over the past two weeks. I’ve baked a lot, made some candy, and generally have been a bit out of my routine. I love the parties and this time of year in general … Continue reading → ... Read more »

Red Lentil and Winter Squash Dhal

There are dinners that are quick to prepare, there are those that take a long time and then there is the occasional one that tastes like it took a long time to make but was actually pretty quick. Today’s post … Continue reading → ... Read more »

Winter Squash, Chickpeas, Lemongrass & Coconut Milk

Marina di Chioggia Squash

Marina di Chioggia Squash

I’m not at all tired of the months of sun and warmth captured in a deep orange winter squash enjoyed in the last throes of winter. A friend gave me a gorgeous Marina di Chioggia squash last fall and we’ve been enjoying it all week in a variety of forms. It started with gingery squash muffins baked with a big dollop of apricot jam on top and it has continued with this warming but bright Indian-flavored dish.

This dish is only slightly adapted from the inimitable Nigel Slater who in the headnote describes ground turmeric as having a “dusty, old as time itself” taste which is such an apt description for this spice. The lemon grass and ginger balance the turmeric in a dish that is both light and fresh and creamy and deeply satisfying. I had it for breakfast this morning, without rice and with lots of lime juice. I have tended towards savory breakfasts for the past year and this may have been the best one yet!

Happy Cooking!

P.S. There are sill spots available in the Winter/Spring Cooking Class at Luscher Farm on March 16th. We’d love to have you!

Chickpeas, squash, lemon grass and coconut milk--a pretty winning combination when slowly cooked with cardamom and turmeric.

Chickpeas, squash, lemon grass and coconut milk–a pretty winning combination when slowly cooked with cardamom and turmeric.

Chickpeas with Winter Squash, Lemongrass & Coconut Milk
–slightly adapted from Tender by Nigel Slater

If you don’t have whole cardamom pods you can use 1/4 teaspoon ground cardamom and add it when you add the ground coriander and turmeric. Whole green cardamom pods are a good thing to have in your spice drawer since they stay fresher much longer than the pre-ground spices.

1 1/2 cups dried chickpeas soaked for six or more hours, drained
2 medium-sized onions, finely chopped
2 tablespoons peanut, coconut or olive oil
4 cloves of garlic, peeled and chopped
Thumb-sized piece of ginger, peeled
3 large stalks of lemongrass, root end trimmed and several tough outer layers removed, roughly chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
6 green cardamom pods, crushed (or ground cardamom–see headnote)
2 Serrano chilies, finely chopped and seeds removed (or keep seeds if you want it spicier)
1 lb peeled and seeded winter squash (about 4 1/2 cups of bite-sized pieces)
1 1/2 cups vegetable stock or chickpea cooking liquid seasoned with 2 teaspoons of homemade veggie bouillon base
1 1/2 cups coconut milk (full fat if at all possible)
1 tablespoon brown or yellow mustard seeds
1 cup chopped cilantro

To serve

Cooked basmati rice
Lime wedges

Drain the chickpeas and bring them to the boil in deep, unsalted water. Let them simmer for 40 to 50 minutes till tender.

Pour the oil into a deep pot and add the onions, letting them cook over a moderate heat till soft and translucent. Meanwhile make a rough paste of the garlic ginger and lemongrass in a food processor. The lemongrass won’t break down all the way and will still seem very fibrous but process for quite a while. The fibers will soften in the stew and practically disappear. Stir the paste into the softened onion and continue to cook. Add the ground coriander and turmeric, then add the crushed cardamom pods.

Add them, together with the fresh chillies, seeded and finely chopped. Keep the heat fairly low and don’t allow to brown (though nothing dreadful will happen if you do).

Add the squash to the pan, along with cooked chickpeas and the stock or chickpea cooking liquid. Bring to the boil, then turn down to a simmer and continue to cook at a gentle simmer till the squash is tender, about 25 minutes. Stop as soon as the flesh is yielding to the point of a knife – you don’t want it to collapse.

Stir in the coconut milk and continue to simmer. Put a splash of oil into a pan and add the mustard seeds. As soon as they start to pop add them to the pot, together with the chopped cilantro. Serve with the rice and the limes wedges.