Chickpea & Butternut Squash Casserole

This is a hearty, healthy vegetarian casserole. Try serving it with lemon wedges and slices of whole grain bread on the side.

1 hours Prep: 30 minutes Cook: 30 minutes

259 calories per serving view nutrition facts

jenenn

4 servings suggest servings

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Ingredients

1	cup	chick peas	dried, soaked overnight in cold water, drained
1	tablespoons	olive oil, extra-virgin
200	grams	cherry tomatoes
1 1/2	cup	vegetable stock
100	grams	baby spinach
2	medium	red onions	cut into wedges
100	grams	baby spinach
600	grams	butternut squash	peeled & chopped
1	clove	garlic	crushed
4	stalks	lemon thyme

Directions

-Pre-heat oven to 180 degrees.

-Put chick peas in saucepan, cover with cold water & bring to boil over high heat. Reduce heat to medium & simmer covered 30 minutes or until tender. Drain & set aside.

-Meanwhile, heat oil in large, heat-proof casserole over medium-high heat

-Add onion & squash & cook, stirring 10 minutes or until soft

-Add garlic & thyme, stir

-Add chick peas, stock & tomatoes & bring to the boil

-Place casserole in oven & roast 30 minutes or until chick peas and squash are tender

-Remove from oven & stir in spinach

Enjoy!

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Nutrition Facts

Serving Size 522g

Amount per Serving

Calories 259 20% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 594mg	25%
Total Carbohydrate 48.0g	16%
Dietary Fiber 5.0g	19%
Sugars 13.0g
Protein 8.0g	16%

Vitamin A	373%		Vitamin C	67%
Calcium	13%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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