Dinner for 2

Curried Chickpea Acorn Squash

Name: Curried Chickpea Acorn Squash
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3/4 cup dry chickpeas; 1/4 cup brown rice; 2 cups water; 1 small acorn squash; 1 tsp oil; 1/2 tsp cumin seeds; 1/2 cup chopped red onion; 4 cloves garlic; 1/2 inch ginger; 1 green chili; 1/4 tsp turmeric; 1/2 tsp garam masala; 1/2 tsp dry mango powder; 2 small tomatoes chopped; 1/2 tsp lime juice; 1 cup loosely packed chopped greens; 1/2 tsp or more salt; 3/8 tsp cayenne; cilantro (optional)

An electric pressure cooker softens acorn squash, chickpeas, and rice with curry spices for a warm stuffed vegetable meal.

$2.67per serving $$

55 minstart to table

2servings

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Ingredients

3/4 cup dry chickpeas
1/4 cup brown rice
2 cups water
1 small acorn squash
1 tsp oil
1/2 tsp cumin seeds
1/2 cup chopped red onion
4 cloves garlic
1/2 inch ginger
1 green chili
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp dry mango powder
2 small tomatoes chopped
1/2 tsp lime juice
1 cup loosely packed chopped greens
1/2 tsp or more salt
3/8 tsp cayenne
cilantro (optional)

Steps

Halve and seed the acorn squash, then place the halves cut side up in the pressure cooker.
Add the dry chickpeas, rice, water, onion, garlic, ginger, chili, tomatoes, cumin, turmeric, garam masala, mango powder, salt, and cayenne.
Cook on high pressure for 25 minutes, then let the pressure release naturally for 10 minutes.
Remove the squash carefully and stir the chickpea and rice mixture with the lime juice and chopped greens.
Rest the filling for 3 minutes, until the greens wilt and the rice is tender.
Fill the squash halves with the chickpea mixture and serve warm.

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