Moroccan-style chickpeas served in roasted buttercup squash

You get to eat the bowl in this winter comfort food dinner.

Serves
2-4

ONE – 2.5 lb. buttercup squash to serve 2

TWO – 2.5 lb. buttercup squash to serve 4

ONE – 4 lb. buttercup squash to serve 4

INGREDIENTS

Chickpeas

METHOD

  1. Make sure the rack in your oven is in the middle position. Preheat to 350°F. Line a rimmed baking sheet with foil or parchment paper, set aside.
  2. Rinse squash and pat dry. Carefully remove the stalk from the squash using a paring knife. Cut in half widthwise. Place open side up on the prepared pan. Roast for approx..1 – 1.5 hours depending on the size of the squash.
  3. Prepare Spice Blend: -in a small bowl whisk together cumin, pepper, cinnamon, coriander, allspice, cloves and salt, set aside.
  4. When the squash is almost cooked through begin cooking the chickpeas.
  5. Heat a 12-14-inch skillet on medium heat. Add oil and onion and sauté until the onions are softened.
  6. Add garlic and ginger and sauté for 1 minute. Sprinkle in Spice Blend and stir in. Add tomatoes, prunes, water and chickpeas. Stir well, bring to a boil, cover, reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally, don’t let them dry out, you may have to reduce the heat. When the squash is cooked through, remove the chickpeas from the heat, add the chopped kale and stir in until well.
  7. For Serves Two: When the squash is cooked through, remove from the oven, place each half in a shallow bowl, scoop half the chickpea mixture into each half and serve.
  8. For Serves Four: When the squash is cooked through, remove from the oven, cut in half, place each quarter in a shallow bowl, scoop a quarter the chickpea mixture into each quarter and serve.

Join the conversation

What do you think?

0 comments

Please read our commenting policies

Hide the conversation