Cinnamon Butternut Squash with Chickpeas

Cinnamon butternut squash with chickpeas is the perfect winter warmer meal that is truly both delicious and nutritious!

Serves 6

Ingredients

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

1 garlic clove, crushed

2 tbspn olive oil

3 tsp cinnamon

2x400g can chickpeas, 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 1 lemon

 

Method

 

1. Preheat oven to 200 C.
2.  Toss the squash in the olive oil and season with the crushed garlic and cinnamon. Place in a roasting tin and roast till soft.
3. Place in a roasting tin and roast till soft.
4. Meanwhile rinse and drain the chickpeas and pour them chickpeas 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 2-3mins.
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.

Tahini dressing

1. In a bowl add the tahini paste, crushed garlic and lemon juice.
2. Use a fork to whisk and mix well and add up to 5tbspn of cold water as you go along.
3. Whisk until the consistency of the dressing is somewhere between single and double cream.

 

I wish you good health!

Consult your doctor or health care practitioner for any health problems, before embarking on any new health
regimes, using any supplements or before making any changes in prescribed medications or food programmes.

Cinnamon Dairy free Gluten-Free Sugar Free Sugar free farm vegan