Good winter meal–warming and filling.  This type of squash compliments the chick peas very nicely so do your best to find a delicata.  Our local Earthfare store carries them.

Just serve with a salad for an easy meal.

 

Serves 2-4

Rice:

1 cup brown basmati rice, rinsed well and drained

1 and 1/2 cups water,

1/2 tsp. sea salt

 

Vegetables:

4 Tbsp. ghee

1 cup chopped yellow onion2 tsp. ground cumin

1 and 1/2 cups finely chopped delicata squash (do not peel the squash–just wash well, cut in half and remove the seeds and then cut each half lengthwise again and cut crosswise in 1/4 inch pieces)

2 cups COOKED chick peas

2 Tbsp. organic tamari

2 Tbsp. nutritional yeast flakes

1 cup water

sea salt and pepper to taste

cayenne to taste, optional

 

Start the rice first.  Place rinsed and drained rice in a sauce pan and add water and salt.  Bring to a boil and immediately reduce heat so the mixture just simmers.  Cover with a lid.  Do not remove the lid until 30 minutes of simmering and if all the water is absorbed, remove from heat. If some water remains, cover again and simmer another 5-10 minutes until all the water is absorbed. Keep covered but set aside until vegetables are ready.

Melt the ghee in a large skillet.  Add the onions and stir over medium heat for a few minutes.  Add the cumin and stir again.  Add the squash and stir well and cook for a few minutes more before adding water and tamari.  Once the mixture starts to simmer reduce to low heat and cover with a lid for 10 minutes.  Once squash is cooked through add chick peas and nutritional yeast and stir well.  Bring to a simmer again and remove from heat.  Season with salt and pepper to taste.  Serve in bowls over rice immediately.