Spice Up Your Life!

Introducing the dish that will fire up your #MeatlessMonday Memorial Day Celebration- the Spicy Indian Baked Butternut Squash and Chickpeas!

 

This Indian inspired dish of baked plant-based perfection is quite simple to prepare and most ingredients are readily available. Simply mix the spices together, coat the squash and chickpeas with the mixture, bake and viola- a mouth watering good-for-you healthy meal.

 

The process of baking the entire ensemble together will bring the full and deep flavors of the squash with all spices combined together. Plus the chickpeas turned out so tasty, slightly dried and of course delicious, like a snacky kind of way. This dish can become a full meal, or as a side, and you can add more Indian flair by serving it with a curry flavored Basmati rice.

 

This recipe is full of amazing health benefits and power-packed with fiber, calcium and iron brought to you by the chickpeas. The butternut squash provide the antioxidant, potassium and Vitamin B6 components. And then there are the spices, so let me talk about how healthy the ginger is ….

In addition, this dish is not only light but also low on the calories!

 

So what are you waiting for? Let the good times roll!

Spicy Indian Baked Butternut Squash and Chickpeas

Ingredients:

3 cups butternut squash, diced

1- 15oz. can garbanzo beans/ chickpeas, rinsed and drained

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cinnamon

¾ teaspoon ground ginger

lemon juice

Instructions:

1. Preheat oven to 375F. Then line a silpat baking mat and set aside.
2. Mix and whisk the spices together in a small bowl, and set aside.
3. Pour half the spice mixture over the top of the butternut squash, and mix with your hands until well coated.
4. Transfer the butternut squash on the silpat baking mat, making sure there is no overlap, and set aside.
5. Use the remaining spice mixture to cover and coat the chickpeas thoroughly. Then transfer the chickpeas on the silpat baking mat.
6. Bake the butternut squash and chickpeas for 15-20 minutes or until the squash are fork-tender. Half way through, turn over the chickpeas by giving them a good shake in order to be golden and slightly crispy.
7. Squeeze lemon over baked butternut squash and chickpeas before serving.

Question: How much do you like Indian foods? Do you have a partner for this dish in mind? I would love to hear from you, so post your feedback in the comments section below!

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