![Coconut Chickpeas with Winter Squash](https://cdn.statically.io/img/www.foodandwine.com/thmb/vep1IjOe8pOaToKrOyBCUcLCuyE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/coconut-chickpeas-with-winter-squash-XL-RECIPE0218_1-dac61a1e87804335846c23a653967a60.jpg)
Ingredients
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3 tablespoons olive oil
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1 red onion (chopped )
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5 garlic cloves (finely chopped)
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1 ½ pounds butternut squash (peeled, seeded, and cut into 1-inch pieces)
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1 pound delicata squash (halved, seeded, quartered, and cut into /2-inch-thick slices)
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1 carrot (large cut into /2-inch-thick slices)
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1 stalk of celery (cut into /2-inch-thick slices )
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1 firm-right plantain (cut into /2-inch-thick slices )
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2 tablespoons cilantro (chopped)
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1 bird chile (stemmed and thinly sliced)
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1 teaspoon ground cumin
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Salt
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1 can unsweetened coconut milk (3.5-ounce well-stirred)
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2 lime zest (long strips)
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2 cups water
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2 cans chickpeas (15.5-ounce rinsed and drained)
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2 tablespoons lime juice
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½ cup cilantro leaves (for garnish)
Directions
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In a large enameled cast-iron Dutch oven or heavy pot, heat oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the butternut squash, delicata squash, carrot, celery, plantain, chopped cilantro, chile, cumin, and 1 teaspoon salt. Cook, covered, until the vegetables start to soften, about 10 minutes. Add the coconut milk, lime zest strips, and 2 cups water, and bring to a boil. Reduce heat to moderately low, and simmer, covered, until the vegetables are tender, 20 to 25 minutes.
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Add the chickpeas and simmer until heated through, about 5 minutes. Season with salt. Stir in the lime juice. Discard the lime zest strips, and garnish with cilantro leaves before serving.