Whole Roasted Squash With Tomato-Ginger Chickpeas
Updated Sept. 25, 2024
- Total Time
- About 3 hours
- Prep Time
- 5 minutes
- Cook Time
- 2¾ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3(15-ounce) cans chickpeas, drained
- ⅔cup extra-virgin olive oil, plus more for drizzling
- 3(14½-ounce) cans diced tomatoes
- ¾teaspoon ground cinnamon
- 4marjoram sprigs or 3 oregano sprigs, plus leaves for garnish
- 2½tablespoons peeled, finely chopped ginger
- Salt and black pepper
- 2(3- to 4-pound) kabocha, butternut or koginut squash
- ¾cup full-fat plain Greek yogurt (one 5-ounce container)
Nutritional analysis per serving (8 servings)
550 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 75 grams carbohydrates; 19 grams dietary fiber; 11 grams sugars; 16 grams protein; 1746 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
- Step 1
Heat the oven to 300 degrees with racks in the upper and lower thirds. On a sheet pan, stir together the chickpeas, ⅔ cup olive oil, tomatoes, cinnamon, marjoram sprigs and 2 tablespoons chopped ginger. Season with salt and pepper and spread in an even layer.
- Step 2
Scrub the squash — the skin is perfectly edible — and prick the squash in a few places with a paring knife. Transfer to an oven-safe skillet, baking dish or a second sheet pan (line with foil for easier clean-up) and coat lightly with oil, salt and pepper.
- Step 3
Bake the squash on the bottom rack and the chickpeas on the upper rack until a knife slides easily through the squash and the chickpeas and tomatoes are dark red and thick like jam, 2 to 2½ hours, stirring the chickpeas occasionally.
- Step 4
Meanwhile, stir the remaining ½ tablespoon ginger into the yogurt. Stir in water until thin enough to drizzle, then season to taste with salt and pepper. Refrigerate until ready to serve.
- Step 5
Discard the herb sprigs, then season the chickpeas to taste with salt and pepper. When the squash are cool enough to handle, cut or tear into big pieces, then scoop out and discard the stems, seeds and stringy bits. Season the squash with salt and pepper. Transfer the squash to a platter flesh side up, then top with the chickpeas, some of the ginger yogurt and a sprinkle of marjoram leaves. Serve the remaining yogurt alongside.
Private Notes
Comments
If you put the large kabocha squash in a paper bag and drop it on a hard floor or your stone patio it will break into manageable pieces. A farmer taught me this trick.
Seems it would be easier to cut the squash in half and remove the seeds. Then bake cut side down.
I find it easier to remove the strings and seeds after the squash is baked. They come away much more easily, with no hard scraping.
As Gina said below, don't drain the tomatoes! I made this for one, with an acorn squash and one can each of garbanzos and tomatoes. It didn't say whether or not to drain the tomatoes, so I did. Mistake! Despite stirring, the chickpeas became more dry roasted than "jammy." Still very tasty, but tending toward crunchy. I will also try Gina's suggestion to tent with foil after an hour to keep the moisture in.
I plan to halve the recipe and make it with frozen butternut squash. No peel, so I will have to modify a little. I will also omit all of the added salt because the beans have plenty of salt already. (the original recipe has more salt per serving than I eat in a day!) I always cook the squash seeds anyway, so if I had a whole one, I would eat them with a little salt later on. My other modification will be oregano since I don't stock marjoram.
This was delightful. We all had seconds. Don’t sleep on the yogurt sauce, it really sings. Pricked the squash and microwaved four minutes, sliced it in half, and roasted cut side down instead of whole, with oil, salt, and pepper on the outside as directed. Solid! Will make again.