Chickpea and Butternut Squash Casserole
550
A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!
Ingredients
| 1 | cup |
chickpeas (garbanzo beans)
dried, soaked overnight in cold water, drained |
|
| 1 | tablespoons |
olive oil, extra-virgin
|
|
| 200 | grams |
cherry tomatoes
|
|
| 1 1/2 | cup |
vegetable stock
|
|
| 2 | medium |
red onion
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 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!
Nutrition Facts
Serving Size 518g (18.3 oz)Amount per Serving
Calories 22217% of calories from fat
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 203mg
8%
Total Carbohydrate
15g
15%
Dietary Fiber 5g
19%
Sugars g
Protein
12g
Vitamin A 343%
•
Vitamin C 66%
Calcium 13%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
demiworks
Gonna try this tomorrow, will be delish.
over 6 years agoUnited States
There are no amounts to any of the ingredients
over 4 years ago