Best 3 Roasted Squash With Turmeric Ginger Chickpeas Recipes

Embark on a culinary adventure with our collection of tantalizing roasted squash recipes infused with the vibrant flavors of turmeric, ginger, and chickpeas. Delight in the Roasted Squash with Turmeric, Chickpeas, and Spinach, a vibrant medley of roasted butternut squash, chickpeas, spinach, and a fragrant blend of turmeric, ginger, and cumin. Indulge in the Roasted Squash and Chickpea Salad with Tahini Dressing, a refreshing combination of roasted butternut squash, chickpeas, red onion, and a creamy tahini dressing. Experience the Roasted Squash and Chickpea Buddha Bowl, a wholesome bowl filled with roasted butternut squash, chickpeas, quinoa, roasted sweet potatoes, and a zesty lemon-tahini dressing. Explore the flavors of Roasted Squash and Chickpea Curry, a comforting and aromatic curry made with roasted butternut squash, chickpeas, tomatoes, and a medley of spices. Each recipe offers a unique culinary experience, celebrating the versatility and deliciousness of roasted squash, chickpeas, and the vibrant flavors of turmeric and ginger.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SQUASH WITH TURMERIC-GINGER CHICKPEAS

Roasted Squash With Turmeric-Ginger Chickpeas image

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.

Provided by Yewande Komolafe

Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 1/2-inch pieces
10 sprigs fresh thyme
1/4 cup plus 2 tablespoons grapeseed or other neutral oil
Kosher salt and black pepper
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill
4 cups spicy salad greens, such as arugula or mizuna
1/2 cup whole-milk yogurt
1/4 cup pomegranate seeds (optional)

Steps:

Heat 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.
As 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.
Divide 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.

Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 66 grams, Carbohydrate 126 grams, Fat 79 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 10 grams, Sodium 1065 milligrams, Sugar 7 grams, TransFat 0 grams

CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER

Crunchy Chickpeas With Turmeric, Ginger and Pepper image

Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch - they'll go quickly.

Provided by Colu Henry

Categories beans, appetizer

Time 45m

Yield About 1 cup

Number Of Ingredients 6

Ingredients

1 (15-ounce) can chickpeas, drained and patted very dry
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Kosher salt

Steps:

Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 4 grams, TransFat 0 grams

ONE-SKILLET ROASTED BUTTERNUT SQUASH WITH SPICED CHICKPEAS

One-Skillet Roasted Butternut Squash with Spiced Chickpeas image

Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.

Provided by Claire Saffitz

Categories Bon Appétit Dinner One-Pot Meal Butternut Squash Yogurt Pomegranate Garlic Chickpea Vegetarian Parsley Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small butternut squash (about 1 1/2 pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves (1 finely grated, 4 chopped)
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided, plus more for drizzling
1 (15-ounce) can chickpeas, rinsed, patted dry
1 medium onion, chopped
2 tablespoons vadouvan or curry powder
2 radishes, trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tablespoons pomegranate seeds (optional)

Steps:

Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50-65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.
Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

Tips:

For the best flavor, choose ripe, in-season squash. Look for squash that is heavy for its size and has a deep, rich color.
If you don't have a roasting pan, you can use a baking sheet lined with parchment paper.
To make the chickpeas extra crispy, roast them for a few extra minutes until they start to brown.
Feel free to add other vegetables to the roasting pan, such as sweet potatoes, carrots, or Brussels sprouts.
For a more flavorful dish, use a flavorful olive oil, such as extra virgin olive oil.
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
Garnish the finished dish with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

Roasted squash with turmeric, ginger, and chickpeas is a delicious and healthy side dish or main course. It is easy to make and can be customized to your liking. The squash is roasted until tender and caramelized, and the chickpeas are crispy and flavorful. The turmeric and ginger add a warm, earthy flavor to the dish. This dish is a great way to enjoy the flavors of fall and is sure to please everyone at the table.