Average Rating: 4.75TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 1 tablespoon olive oil
- 2 cups cubed peeled butternut squash (1/2-inch cubes)
- 1 large onion, chopped
- 1 large sweet red pepper, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- Chopped cilantro, optional
Instructions
- 1. In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended.
- 2. Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.
