Cinnamon butternut squash with chickpeas

This recipe from nutritional therapist, Angelique Panagos, for cinnamon butternut squash with chickpeas is the perfect winter warmer meal that is both delicious and nutritious

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Nov 01, 2016
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Serves 6

Ingredients:

900g butternut squash - peeled, seeded and chopped into 20cm cubes

1 garlic clove, crushed

2 tbspn olive oil

3 tsp cinnamon

2x 400g chickpea cans, drained

½ red onion, thinly sliced

1 large bunch coriander, roughly chopped

Steamed spinach to serve

Ground black pepper

For the tahini dressing:

1 garlic clove, crushed

3 tbsp tahini paste

Juice of one lemon

Method:

1. Preheat the oven to 200°C.

2. Toss the squash in the olive oil and season with the crushed garlic and cinnamon.

3. Place in a roasting tin and roast until soft.

4. Meanwhile, rinse and drain the chickpeas and pour them into a saucepan with 150ml water. Bring to the boil over a medium heat. Cook to soften slightly and warm through.

5. Bring the water and chickpeas to the boil over a medium heat. Cook to soften slightly and warm through.

6. While the chickpeas are simmering, add spinach to a pan with water and wilt for two to three minutes.

7. Drain and set aside the chickpeas.

8. In a large bowl, gently toss the butternut squash, chickpeas, wilted spinach, onion and coriander. Add black pepper to season and tahini dressing to taste.

For the tahini dressing:

1. In a bowl, add the tahini paste, crushed garlic and lemon juice.

2. Use a fork to whisk and mix well. Add up to 5 tbspn of cold water as you go. Whisk until the consistency of the dressing is somewhere between single and double cream.

Recipe from Nutritional Therapist, Angelique Panagos.

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Ellen Tout

Features writer and digital editor, Psychologies

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