Oven Roasted Chickpeas and Butternut Squash
 
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This is a really easy to make recipe my brother emailed me. He doesn't remember where he got it from but who cares! He knew I liked chickpeas and thought of me. Aww.
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Recipe Type: Side Dishes
Cuisine: Vegan
Number Servings: 4-6
What You Need
  • 1 pound peeled and seeded butternut squash, cut into approximately ¾-inch pieces
  • 1 medium (5 ounces) onion, cut into ½-inch dice
  • 1½ cups cooked, no-salt-added chickpeas (from a 15.5-ounce can, drained and rinsed)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin, or more to taste
  • Salt
  • Freshly ground black pepper
How to Do It
  1. Preheat the oven to 375 degrees.
  2. Combine the squash, onion, chickpeas and oil in a large nonstick roasting pan. Season with cumin, salt and pepper to taste; mix to coat evenly.
  3. Roast for 20 minutes, then remove the pan from the oven and stir the mixture. Increase the oven temperature to 425 degrees and roast for about 5 minutes or just until the squash is tender.
  4. Serve warm or at room temperature.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/oven-roasted-chickpeas-and-butternut-squash/