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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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 475 kcal
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
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Preheat oven to 190°c.
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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.
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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.
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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.
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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.