Chickpea and Butternut Squash Casserole
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!
chickpeas (garbanzo beans)
dried, soaked overnight in cold water, drained
olive oil, extra-virgin
cut into wedges
peeled & chopped
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!