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.
1 cup brown basmati rice, rinsed well and drained
1 and 1/2 cups water,
1/2 tsp. sea salt
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.