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Chickpea and Butternut Squash Casserole

 
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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!

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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!

 

* not incl. in nutrient facts

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Comments

demiworks
Islamorada, United States
 almost 3 years ago

Gonna try this tomorrow, will be delish.

, United States
 6 months ago

There are no amounts to any of the ingredients

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?

 

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