Chilean Tomaticán with Chickpeas, Roasted Squash, and Seared Chanco Cheese

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the winter squash with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and black pepper. Spread on a tray and roast for 20 to 25 minutes, until tender with golden edges.

2. 2

   While the squash roasts, heat the remaining olive oil in a wide skillet or pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until soft and lightly golden.

3. 3

   Add the garlic, paprika, dried oregano, and ground cumin. Cook for 1 minute, stirring, to bloom the aromatics without burning the garlic.

4. 4

   Stir in the chopped ripe tomatoes and 2 g (1/3 tsp) salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a juicy base.

5. 5

   Add the corn kernels, cooked chickpeas, and hot vegetable broth. Cook over medium-low heat for 8 minutes, until the corn is tender and the stew looks thick but still moist.

6. 6

   Add the roasted squash to the tomaticán and fold gently so it does not fall apart. Cook 2 minutes more to blend the flavors and adjust with the remaining salt if needed.

7. 7

   In a separate nonstick skillet, sear the Chanco cheese over medium heat for 1 to 2 minutes per side, until golden outside and soft inside. If preferred, you can also warm it for 5 minutes in a 200 °C / 400 °F oven.

8. 8

   Serve the tomaticán hot and finish each portion with the seared Chanco cheese and fresh basil on top.