Chickpeas with butternut squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.3
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 532.8 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Chickpeas with butternut squash calories by ingredient


Introduction

Cooked with Indian spices. Cooked with Indian spices.
Number of Servings: 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



Tips

Canned chickpeas work fine. Butternut squash can be replaced with pumpkin.


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.