Caribbean Chickpea Coconut Stew with Roasted Squash and Crispy Plantain

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the cinnamon. Roast for 22 to 25 minutes, until tender and browned at the edges.

2. 2

   While the squash roasts, pat the ripe plantain slices very dry. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook the plantain for 2 to 3 minutes per side, until golden and crisp around the edges. Transfer to a paper towel-lined plate.

3. 3

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the red onion and red bell pepper and sauté for 4 minutes. Stir in the garlic, ginger, half of the scallions, thyme, cumin, allspice, and red pepper flakes. Cook 1 minute more, stirring.

4. 4

   Add the crushed tomato, cooked chickpeas, coconut milk, and water or vegetable broth. Season with the remaining salt, the rest of the black pepper, lime zest, and half of the lime juice. Bring to a gentle simmer, then cook over low heat for 12 to 15 minutes, until the sauce thickens slightly.

5. 5

   Fold the roasted squash into the stew carefully so it does not break apart too much. Cook 2 minutes more to bring the flavors together. Taste and adjust with the remaining lime juice if you want more brightness.

6. 6

   Serve the stew hot and finish with fresh cilantro, the remaining scallions, and the crispy plantain slices on top or on the side to keep their texture.