INGREDIENTS:
2 acorn squash, each cut into quarters and seeds removed
1 yellow onion, peeled, trimmed and quartered (core still intact)
1 carrot, peeled and cut into 2-inch chunks
1 1/2 tsp olive oil
3 sprigs thyme
1 tbsp peeled and chopped fresh ginger
1 tbsp curry powder
1 tbsp fresh lime juice
1 tsp sea salt
3/4 tsp fresh ground black pepper
6 cups low-sodium vegetable broth
SPICY CHICKPEAS:
1 cup BPA-free canned chickpeas, drained and rinsed
1/2 tsp olive oil
1 tsp ground ginger
1/4 tsp each sea salt and fresh ground black pepper
PREPARATION:
Preheat oven to 400°F. Line 1 large and 1 small baking sheet with foil and set aside.
To large baking sheet, add squash, onion and carrot. Drizzle 11⁄2 tsp oil over top, sprinkle with thyme leaves and toss well to coat. Transfer to oven. Roast until squash and carrots are tender, about 40 minutes. Remove sheet from oven and set aside to cool.
Meanwhile, thoroughly dry chickpeas with a kitchen towel and place on small baking sheet. Sprinkle with 1⁄2 tsp oil, ground ginger and 1⁄4 tsp each salt and pepper; toss to coat. Roast until browned and crunchy, about 25 minutes, tossing once halfway through.
When squash is cool enough to handle, scoop out flesh into a blender, discarding peels. To blender, add roasted onions, carrots, fresh ginger, curry powder, lime juice, 1 tsp salt and 3⁄4 tsp pepper. Add about 3 to 4 cups broth and carefully blend mixture on medium speed to a smooth purée. Empty into a large pot. Add remaining broth to pot and stir. Bring to a boil and remove from heat. Serve with spicy chickpeas over top.
