Chickpea & Butternut Squash Casserole

Directions

Pre-heat oven to 350℉ (180℃) F.

Put chick peas in saucepan, cover with cold water & bring to boil over high heat.

Reduce heat to medium and simmer covered 30 minutes or until tender. Drain and set aside.

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

Add onion and squash, cook, stirring 10 minutes or until soft. Add garlic and thyme, stir. Add chick peas, stock and tomatoes, bring to a boil.

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

Remove from oven and stir in spinach. Enjoy!