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.
- Yield Serves 4
- 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)
- 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 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.