HAMPTON ROADS, Va.— Seasons change and so do our palettes and plates. You may notice that as the weather cools our bodies long for more fat and carbs, but having a hearty meal doesn't mean it has to be heavy.
Chef Matthew May brought a sciencey and savory recipe to the Coast Live kitchen. He tasked host, April Woodard to add in an ingredient or two.
Butternut Squash & Chickpea Tagine:
1-TBSP. yellow curry oil
1/2-tsp. cinnamon
1-tsp. chopped garlic
1/4-tsp. chili flakes
1/4-cup sliced red onion
2-cups butternut squash, cubed
1/2-cup canned chickpeas, drained
1/2-cup vegetable broth
1/4-cup dried apricots, sliced
1/2-tsp. spicy curry sea salt
Optional: 1/2-cup chopped greens
