Coconut Chickpeas with Winter Squash

Coconut Chickpeas with Winter Squash naturally pairs well with starchy, somewhat sweet plantains. Both are simmered together in this dish by New York chef JJ Johnson with canned chickpeas in aromatic coconut milk. The outcome is creamy, fragrant, and quite soothing.

Ingredients

• 1 red onion
• 5 garlic cloves 
• 1 ½ pounds butternut squash 
• 1 pound delicata squash 
• 1 carrot 
• Salt to taste
• 1 stalk of celery 
• 1 firm-right plantain
• 2 tablespoons cilantro
• 1 bird chile
• 1 teaspoon ground cumin
• 3 tablespoons olive oil
• 1 can unsweetened coconut milk 
• 2 lime zest (long strips)
• 2 cups water
• ½ cup cilantro leaves
• 2 cans chickpeas
• 2 tablespoons lime juice

Directions

1. Heat oil in a sizable, heavy Dutch oven or pot made of enameled cast iron. Over low heat, add the onion and simmer, stirring periodically, for about five minutes, or until tender. When the garlic is fragrant, add it and continue to stir-fry for approximately a minute. Add the chopped cilantro, chile, cumin, plantain, carrot, celery, butternut and delicata squash, as well as 1 teaspoon of salt. For about 10 minutes, cook the vegetables covered until they begin to soften. Bring to a boil the coconut milk, lime zest strips, and 2 cups of water. Turn down the heat to a moderate level, cover the pot, and simmer for 20 to 25 minutes, or until the vegetables are soft.
2. After adding the chickpeas, simmer for about 5 minutes, or until heated completely. Add salt to the dish. Add lime juice and stir. Before serving, remove the lime zest strips and top with cilantro leaves.