Vegetarian mains
Patty Pan Stuffed with Curried Chickpeas
A summery celebration of yellow. Patty pan may just be the prettiest variety of summer squash. Stuffing them is a great way to take advantage of their appealing shape. For this recipe, avoid using tiny squash - the ideal size should be 10-14 cm diameter if served individually, or larger if they are to be cut and shared. The skin is tender and edible, so eat it as you go, like you would with stuffed peppers.
Cook's notes
If you don’t want to waste the seedy interior of the squash, it can be used in soups or sauces.
Ingredients
main
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- ½ tbsp freshly grated ginger
- ½ tbsp freshly grated turmeric
- 1 tbsp medium curry powder or paste of your choice
- 1 tsp garam masala
- 400g cooked chickpeas – we use Bold Beans
- 200g passata (we’ve used yellow passata)
- 200ml coconut milk
- 4 -6 patty pan squash – depending on size
- 1 lemon
- oil or ghee
- salt & pepper
for the raita:
- 150ml yoghurt
- ½ a cucumber or 1 mini cucumber, grated
- small bunch of parsley
- small bunch of mint
- dried chilli flakes to taste
Method
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Step 1
Preheat oven to 180°C/Gas 4. Heat a little oil/ghee in a large frying pan over a medium-low heat. Add the onion and cook gently for 8-10 minutes or until starting to soften. Stir in the garlic and spices and cook for one minute before adding the chickpeas, passata and coconut milk. Season with salt and pepper; being aware that the chickpeas may already be seasoned, depending on the brand used. Cook at a simmer for 10 mins until starting to thicken.
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Step 2
Meanwhile, prepare the squash by cutting the tops off and scooping out the seeds and a little of the flesh to make a cavity for the filling.
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Step 3
When the chickpeas are ready, finish with a squeeze of lemon juice. Taste and tweak the seasoning with more salt or lemon juice to taste. Fill each squash with the chickpea mixture, pop the tops back on and bake for 30-40 minutes, or until the squash feel tender to a knife tip.
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Step 4
To make the raita, mix the grated cucumber into the yoghurt along with the herbs and a pinch of salt and chilli to taste.
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Step 5
Serve the squash in shallow bowls with a generous blob of raita.