This butternut chickpeas recipe was born from a last minute panic. Picture this, it’s a Wednesday night. The online food shop is coming tomorrow morning. You have a pantry full of dry ingredients but very little fresh vegetables left. Actually, you have an onion, a carrot or two and half a butternut squash.
This butternut chickpeas dish is what happened. And it happened on purpose every 10 days or so for the next month after that.
That’s something I love about a vegan diet, the cupboards pretty much always have enough in them to throw a nutritious meal together. I know you can get that situation on any diet, but I know that mine are always better stocked on a vegan diet than they ever were before.
Suggested Post: Can you be healthy with no fresh produce?
Anyway, as this dish is made up of leftovers, it couldn’t be more simple. We’re just roasting the squash in a little chilli powder, then throwing a few more things in a pan to make a sauce to go with it. And throwing some chickpeas in there because squash alone isn’t exactly a meal. And maybe then add some seeds for some crunch. That’s it. Okay, so maybe there are a few more steps than that, but you get the point. This one is really easy.
Nutritional Information
Per serving, this recipe contains 20g of fibre and 17g of protein.
Butternut squash and chickpeas are both nutrient rich foods, and they’re mostly high in different vitamins so this recipe has quite a wide range in its vitamin profile. The butternut squash and tomatoes are both high in vitamin A, so this recipe contains the full recommended amount of vitamin A and the retinol activity equivalent, and three quarters of your daily vitamin C. Between the oil and the seeds, you also get two thirds of your daily vitamin E.
This recipe also provides 50-60% of the RDA of each of the following:
- B5
- B6
- Magnesium
- Phosphorus
- Potassium
- And 5mg of iron, which is over 50% of the RDA for men and women over 50 and roughly a third of the RDA for women of menstruating age.
Butternut Chickpeas Recipe
An easy pantry lead recipe, great for midweek dinners and a relatively empty fridge. A low produce yet healthy and delicious vegan meal.
Butternut Chickpeas Recipe
Ingredients
- ½ medium butternut squash cubed
- 1 tsp chilli powder
- Light drizzle of olive oil
- 1 tbsp olive oil
- 1 small red onion diced
- 1 clove garlic roughly chopped
- 100 g tomato puree
- 1 can chickpeas drained and rinsed
- 30 g mixed seeds
- 1 tbsp tamari or soy sauce
- 1 tsp dried rosemary
- ¼ cup olives optional
Instructions
-
Preheat oven to 190°c.
-
Toss your cubed squash in the tsp of chilli powder and light drizzle of olive oil, place on a baking tray in the centre of the oven and roast for 40 minutes, or until the edges of the squash are starting to crisp.
-
When the butternut squash has 10-15 minutes remaining, heat a large pan on low heat. Once hot, add the oil, onion and chopped garlic. Sautee for 4-5 minutes, then add the rosemary and cook for a further minute.
-
Then add the tomato puree and chickpeas, increase the heat slightly to a low medium stir thoroughly so the oil residue and tomato puree mix and everything is evenly coated. Cook for a further 4-5 minutes, then add the seeds. Leave them for roughly one minute before stirring them in, add your cooked butternut squash to the pan, stir thoroughly again.
-
Finally, add the tamari, stir, leave on the heat for a further 30 seconds to a minute then remove from the heat and serve. Stir in the olives before serving, if using.
Serve and enjoy!
This recipe is gluten free, dairy free, nut free and vegan. It does contain soy.
Do you like the sound of this dish? What’s your favourite thing to make when you don’t have much in?
Until tomorrow,
Sophie
All nutritional information comes from Cronometer.
Oh this looks amazing! I love butternut squash and chickpeas so I need to make this. Thanks for sharing.
This sounds amazing!! I will need to give it a go!
This sounds lovely. I’ve usually got a butternut squash in the house and I think I’ve got some chickpeas in the cupboard too!