Chickpea & 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!
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dried, soaked overnight in cold water, drained |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 2E+2 | grams |
cherry tomatoes
|
|
| 355 | ml |
vegetable stock
|
|
| 2 | medium |
red onion
cut into wedges |
|
| 1E+2 | grams |
baby spinach
|
*
|
| 6E+2 | 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!
