Chickpeas with butternut squash

Name: Chickpeas with butternut squash Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Spices:; Cumin seeds: 1 tbsp; Cumin seed-powder: 0.5 tbsp; Coriander-seed powder: 0.5 tbsp; Turmeric powder: 0.5 tbsp; Red chili powder: 0.25 tbsp (optional); Salt: to taste; Garam masala: 0.5 tbsp; Fennel-seed powder: 0.5 tbsp; Sunflower oil: 1 generous tbsp.; Main ingredients:; Butternut squash: 500 grams; Cooked chickpeas: 500 grams.; Chopped onions: 1 cup

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

Spices:Cumin seeds: 1 tbspCumin seed-powder: 0.5 tbspCoriander-seed powder: 0.5 tbspTurmeric powder: 0.5 tbspRed chili powder: 0.25 tbsp (optional)Salt: to tasteGaram masala: 0.5 tbspFennel-seed powder: 0.5 tbspSunflower oil: 1 generous tbsp.Main ingredients:Butternut squash: 500 gramsCooked chickpeas: 500 grams.Chopped onions: 1 cup

Directions

Heat up the sunflower oil in a pot. Add cumin seeds to hot oil. When seeds start spluttering, add the sliced onions. Let cook for 2-3 min., till the onions become translucent. Add cumin powder, dried-mango powder, turmeric powder, coriander-seed powder, ginger paste, salt, and a little bit of water to prevent the spices from getting burnt. Stir well. Add butternut-squash cubes. Stir, cover, and let cook for 10-15 min. on low-medium heat, till squash gets softened. Add chickpeas, stir well, and let cook for another 5 min. (Add a bit of water if necessary, to keep the whole thing loose.) To finish, sprinkle garam-masala, and fennel-seed powder and stir well once.

Serving Size: Makes 4 servings of about 250 grams each.

Number of Servings: 4

Recipe submitted by SparkPeople user SAETA26.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving