Pomptonian and Zone 7
This adaptation of a Pomptonian and Zone 7 recipe melds Indigenous combinations and chickpeas, a staple in Middle
Eastern, North African, and Indian cuisines. Blend the squash mixture to silky smooth, or keep a little chunky as
foil to the roasted chickpeas, if serving over brown rice as a stew. No need to peel; delicata squash peel is edible. To
achieve a closer version of Three Sisters, use grits instead of brown rice to meld with squash and beans.
Serves 6
Ingredients
- 2 delicata squash, halved lengthwise and cored
- 1 onion, quartered
- Salt
- Freshly ground black pepper
- Olive oil
- 4 cloves garlic, peeled and smashed
- ½ teaspoon freshly grated nutmeg, or to taste
- 1 29-ounce can chickpeas, drained, rinsed and blotted dry
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika, if desired
- Salt
- Vegetable stock or water
- 6 tablespoons heavy cream, half and half, or milk
- Brown Rice
- 1½ cups brown rice
- 1 teaspoon salt
- 3 cups water
- Grits
- 4 cups water
- 1½ cups stone-ground corn grits, such as Anson Mills
- 2 fresh or dried bay leaves
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into 8 slices
- 2 ounces Parmesan cheese, grated
- 1 cup heavy cream, half-and-half, or milk
Directions
- Adjust oven racks to receive two roasting pans/sheet pans. Heat oven to 425 degrees F.
- Choose the carbohydrate, if using:
- If making brown rice, in medium saucepan, heat water and salt to boiling. Stir in brown rice. When mixture
returns to the boil, reduce heat to simmer and cover the pot. Cook for 45 minutes, or until water is absorbed. - If making grits, place water, grits, bay leaves and salt in a large pot or Dutch oven and bring to a boil over high
heat. Immediately remove from the heat, cover, and set aside for 15 minutes. - Meanwhile, slice squash in half lengthwise and remove seeds. Place on sheet pan along with onion wedges.
- Drizzle liberally with olive oil, and sprinkle with salt, freshly ground black pepper, and freshly ground nutmeg. Flip squash to face down.
- In medium bowl, toss chickpeas with olive oil, garlic powder, onion powder, paprika, and salt until evenly coated. Tumble out onto another sheet pan, using a flexible spatula to ensure all oil is transferred to the baking sheet.
- Place both pans in the oven.
- Roast chickpeas for about 25 minutes, shaking them midway, until they have begun to brown and have a nutty aroma. Remove from oven and set aside to cool.
- If making grits, at the same time that chickpeas are roasting, uncover the grits and return them to a boil over medium heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove and discard the bay leaves.
- Roast squash for about 20 minutes, then add smashed garlic, drizzling more olive oil on the cloves. Continue roasting for about 10 more minutes, or until a fork can easily pierce through the squash, and the cut surfaces have begun to caramelize. Remove pan from oven. Let cool to room temperature, then roughly chop.
- Place chopped squash mixture into blender bowl. Add about 1 cup of broth or water and ensure that the lid is secure. Blend for a minute or so, then add broth/water ladle by ladle, until mixture has reached a milkshake texture.
- Scrape squash puree into stockpot. Turn heat to low. When soup begins to simmer, stir in cream/milk and heat through. Taste and adjust flavors.
- Serve in bowls, liberally topped with roasted chickpeas, or over cooked brown rice or grits.