Here is one last winter recipe before all the glorious spring and summer produce sweeps in.
Chickpea-Stuffed Delicata Squash
for the chickpeas
1 C (200 g) dried chickpeas
4 C water (or, better yet, mushroom broth)
1/2 C dried cranberries
1/2 C tawny port
2 large (4" diameter) delicata squash
Salt, sugar, olive oil, and macademia nuts to taste
Preheat your oven to 475 F.
Mix the dried cranberries and port together in a bowl. Microwave 30 seconds, then set aside for 30 minutes.
Pressure cook the chickpeas in the water or stock and a bit of salt on high for 30 minutes. Wait 10 minutes, then release the pressure. Salt some more if needed. Alternatively, soak them overnight and then simmer then until done, or use canned chickpeas and just drain and salt them.
Slice the squash into 1/2" thick rounds. Remove and discard the seeds. Lightly slather the squash rings with olive oil and salt. Bake them for 15 minutes, or until tender.
Add a pinch of salt to the port/cranberries, then transfer them to a small pot and simmer until the port reduces to a syrup.
Drain the chickpeas, then fry in safflower oil on medium-high heat for 7-8 minutes, stirring occasionally, until golden. Drain on paper towels.
While the chickpeas are frying, microplane the macademias into fine curls and toss with a bit of salt and sugar.
When the chickpeas are ready, toss them with the cranberries and port syrup.
Place a squash ring in the center of each plate. Fill each squash ring with the fried chickpea mixture. Surround with the prepared macademia curls.