squash and chickpea roast

In dinner on February 10, 2012 at 12:43 am

this is me trying to make hearty meals with even less meat than i already eat… and to use up some random ingredients in my fridge.

i had some dried chickpeas, half a butternut squash, and a little bit of kale (thanks, holly!). everything reminded me of this recipe, but i ended up doing things a little differently…

i started by soaking the dried chickpeas overnight in cold water. have you ever used dried chickpeas? i had not (only those from a can), and i didn’t realize that they aren’t cooked…? i don’t know why i didn’t know that. not too bright, this one.

so i cubed the squash and mixed it with the chickpeas in a baking dish.

to this i added two thinly sliced garlic cloves, some curry powder and garam masala (to taste), salt and pepper. it would be great with a few red pepper flakes, but i’m too much of a wuss.

i drizzled with olive oil and tossed to mix and coat, then i tented with foil

and put in a 300 degree oven for about 45 minutes (about the time it took me to go to the gym…)

if you’re using canned chickpeas, don’t put them in this early. drain them, and add when the squash is about 80 percent cooked (soft).

when i got back from the gym, i took the foil off the pan, turned the oven up to 400, and added some torn kale leaves to the mixture. toss well, again, and put back in the oven for about 10 minutes.

you should hear it sizzling, and things may even start to get a little brown. that means it’s done.

how healthy does that look?! and delicious, too.


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