Lunch

Chickpeas with butternut squash is for Lunch.

Chickpeas with butternut squash takes 15 minutes to prepare.

Chickpeas with butternut squash takes 20 minutes to cook.

Chickpeas with butternut squash makes 4 servings.

The ingredients for Chickpeas with butternut squash are:

Spices:
Cumin seeds: 1 tbsp
Cumin seed-powder: 0.5 tbsp
Coriander-seed powder: 0.5 tbsp
Turmeric powder: 0.5 tbsp
Red chili powder: 0.25 tbsp (optional)
Salt: to taste
Garam masala: 0.5 tbsp
Fennel-seed powder: 0.5 tbsp
Sunflower oil: 1 generous tbsp.

Main ingredients:
Butternut squash: 500 grams
Cooked chickpeas: 500 grams.
Chopped onions: 1 cup

Here is how you make Chickpeas with butternut squash:

Heat up the sunflower oil in a pot. Add cumin seeds to hot oil. When seeds start spluttering, add the sliced onions. Let cook for 2-3 min., till the onions become translucent. Add cumin powder, dried-mango powder, turmeric powder, coriander-seed powder, ginger paste, salt, and a little bit of water to prevent the spices from getting burnt. Stir well. Add butternut-squash cubes. Stir, cover, and let cook for 10-15 min. on low-medium heat, till squash gets softened. Add chickpeas, stir well, and let cook for another 5 min. (Add a bit of water if necessary, to keep the whole thing loose.) To finish, sprinkle garam-masala, and fennel-seed powder and stir well once.Serving Size: Makes 4 servings of about 250 grams each.Number of Servings: 4Recipe submitted by SparkPeople user SAETA26.

The nutritional information for Chickpeas with butternut squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.3

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 532.8 mg
• Total Carbs: 45.4 g
• Dietary Fiber: 10.0 g
• Protein: 7.9 g

Chickpeas with butternut squash is Indian cuisine.

The dietary needs meet for Chickpeas with butternut squash is Vegetarian