Buckwheat Bowl with Roasted Squash and Chickpeas
Warm buckwheat bowl with roasted butternut squash, crispy chickpeas, and a tangy ogórki kiszone pickle-brine vinaigrette. Ready in 45 minutes.
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Equipment
- Large rimmed baking sheet
- Medium saucepan with a lid
- Small skillet for toasting walnuts
- cutting board and chef's knife
- Small bowl or jar for the vinaigrette
- Whisk or fork
- Fork for fluffing the buckwheat
- Large bowl for dressing the arugula, if needed
Ingredients
Buckwheat
- ¾ cup buckwheat groats roasted ; kasza gryczana palona
- 1½ cups broth
- ½ teaspoon kosher salt ¼ tsp if the broth is salted
Roasted butternut squash
- 1 butternut squash about 2 lb, peeled, seeded and cut into ¾-inch pieces, about 1½ lb prepared
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon caraway seeds lightly crushed
- Crispy chickpeas
- 1 can chickpeas drained, rinsed, and patted very dry
- 1 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ½ teaspoon dried marjoram
Pickle-brine vinaigrette
- 1 small shallot finely minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon pickle brine
- 4 teaspoons sunflower oil
- black pepper
- Salt only if needed
Ferment
- 4 fermented dill pickles ogórki kiszone, sliced into coins
To finish
- 4 cups arugula about 3 oz
- ¼ cup walnuts toasted and roughly chopped
- 3 teaspoon fresh dill roughly chopped
- ½ lemon optional
- salt, pepper to taste
Instructions
- Preheat the oven to 425°F.
- Peel, seed, and cut 1 butternut squash into bite-sized pieces, yielding about 1½ pounds (680 g) of prepared squash. Toss the squash with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ½ teaspoon caraway seeds (lightly crushed). Spread the squash in a single layer on one side of a large rimmed baking sheet.
- Drain and rinse 1 can chickpeas. Pat them very dry, then toss with 1 teaspoon olive oil, ¼ teaspoon kosher salt, ½ teaspoon dried marjoram½ teaspoon smoked paprika. Spread them on the other side of the baking sheet, leaving space between the pieces. Use a second baking sheet if the pan is crowded.
- Roast for 25–30 minutes, tossing once halfway, until the squash is tender and caramelized at the edges and the chickpeas are golden and crisp.
- About 15 minutes after the pan goes into the oven, bring 1½ cups broth to a boil.
- Add ¾ cup buckwheat groats and stir once. Cover, reduce the heat to low, and simmer for 10–12 minutes, until the liquid is absorbed.
- Remove from the heat and let it rest, covered, for 5 minutes. Fluff with a fork. Add a spoonful of butter if you want. Taste and adjust seasoning.
- While the buckwheat cooks, place ¼ cup walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, shaking the skillet occasionally, until fragrant.
- Finely mince 1 small shallot and place it in a small bowl with 1 teaspoon fresh lemon juice and 1 teaspoon pickle brine. Let the mixture sit for five minutes to soften the shallot's raw bite.
- Add 4 teaspoons sunflower oil and freshly ground black pepper. Whisk or shake until combined. Taste before adding salt. The vinaigrette should taste savory and tangy. If it tastes too sharp, add ½ teaspoon honey (or maple syrup), whisk again, and taste.
- Toss the 4 cups arugula with some of the vinaigrette, just enough to coat it without making it wet.
- Toss the warm buckwheat with 1 tbsp of the vinaigrette and divide it between 2 bowls.
- Add the roasted butternut squash, chickpeas, 4 fermented dill pickles (sliced into coins), and dressed arugula. Scatter the toasted walnuts and 3 tablespoons of roughly chopped fresh dill on top.
- Drizzle with the remaining vinaigrette, tasting as you go. Finish with freshly ground black pepper and flaky salt if needed.
- Serve while the buckwheat and roasted vegetables are warm and the chickpeas still have some crunch.
Notes
Vegan: Skip the butter and cook the buckwheat in water or vegetable broth.
Optional richness: For a creamier bowl that's still vegetarian, crumble a little feta over the top.
Optional richness: For a creamier bowl that's still vegetarian, crumble a little feta over the top.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 67gProtein: 11gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 1534mgPotassium: 1296mgFiber: 11gSugar: 9gVitamin A: 27656IUVitamin C: 68mgCalcium: 197mgIron: 4mg
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