Butternut Squash, Spinach and Chickpeas
I found this recipe at one of my favorite blogs, Eat Like a Girl. I'm single parenting this week so I didn't do a good job of menu planning this weekend. I looked in my refrigerator and saw I had butternut squash and spinach and I always keep chickpeas in the pantry. I remembered I had seen a recipe at Eat Like a Girl with those ingredients so I hopped onto her blog to check if I had the right stuff to make the dish. I did and so I quickly threw it together. It was absolutely delicious and I had to share.
from Eat Like a Girl:
Ingredients:
1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out
200g spinach, washed and excess water squeezed out, chopped
1 tin chickpeas
1 tin tomatoes
1 tin coconut milk
2 cloves garlic, finely chopped
1 onion, finely chopped
1 green chilli, finely chopped. (I used a jalepeno)More if you like it very hot!
thumb size amount of ginger, peeled and finely chopped
A handful of chopped fresh coriander (I used cilantro)
Half a lemon
Spices:
1 tbsp cumin seed
1 tbsp coriander seed
1/2 tbsp turmeric
8 black peppercorns
Method:
Grind the spices in a pestle & mortar.
Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).
Add the garlic, ginger and chilli for a minute or so.
Add the spices for a minute or so, you’ll start to smell them as they temper.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.
from Eat Like a Girl:
Ingredients:
1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out
200g spinach, washed and excess water squeezed out, chopped
1 tin chickpeas
1 tin tomatoes
1 tin coconut milk
2 cloves garlic, finely chopped
1 onion, finely chopped
1 green chilli, finely chopped. (I used a jalepeno)More if you like it very hot!
thumb size amount of ginger, peeled and finely chopped
A handful of chopped fresh coriander (I used cilantro)
Half a lemon
Spices:
1 tbsp cumin seed
1 tbsp coriander seed
1/2 tbsp turmeric
8 black peppercorns
Method:
Grind the spices in a pestle & mortar.
Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).
Add the garlic, ginger and chilli for a minute or so.
Add the spices for a minute or so, you’ll start to smell them as they temper.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.
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