A range of textures--crunchy peas, tender vegetables, and silky coconut broth--makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.
1 (15-oz.) can unsalted chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1/2 cup frozen green peas, thawed
3/4 cup chopped yellow onion
2 tablespoons minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
1 cup cubed peeled butternut squash
1 cup fresh cauliflower florets
1 cup diced red potatoes
4 cups unsalted vegetable stock
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup light coconut milk
Lime wedges (optional)
Est. added sugars 0g
How to Make It
Preheat oven to 450°F.
Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.
Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.
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I’m surprised at all the good reviews here. I reduced the vegetable stock by a cup and this was still too liquidy, and I cooked it longer than recommended. The peas don’t get crispy in 5 minutes, unless they’re totally dried beforehand I guess, but who has time for that? Overall the flavor was flat and unexciting so this was a disappointment.
This was wonderful and made a ton! I used the whole cauliflower and a whole container of diced butternut squash, so it really went far. My husband doesn't like couscous but loved this. Loved the crunch of the chickpeas and the peas. Served it with Cilantro-chili couscous which it was paired with in Cooking Light. I Tried to post the link, but the review will not allow me to.
I liked it but not enough to make again. I found it quite runny and thickened it with corn starch. I would cut the stock in half and think it would be less runny.
This has great flavor, but it needs less broth or way more vegies. It also needs to be served with rice or couscous. That was perhaps a suggestion the magazine, but it's needs to be noted with the recipe here as well.
I loved this dish. I used one 32oz carton of vegetable stock and it was plenty of liquid. Used organic chickpeas and due to their smaller size the timing was off for baking & adding peas. Peas weren't done and chickepeas were getting overdone. Will separate next time. Making for the second time in a month tonight!
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