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Squash and Chickpeas With Honey

This colorful sheet-pan dinner is a wonderful combination of cold-weather vegetables (squashes) and warming spices that will perk up any weeknight or weekend. This recipe has the added impact of calcium and potassium.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch, Side Dish
Cuisine African, American
Servings 4
Calories 254 kcal

Equipment

  • 1 baking sheet pan
  • 1 knife
  • 1 bowl

Ingredients
  

  • 2 15 oz chickpeas canned, drained and rinsed
  • 6 cups butternut squash honey nut squash or delicata squash or a mix of all. Peeled, trimmed, seeded and cut into 1 inch cubes
  • 1 3/4 tsp Ras el Hanout or Berbere or garam masala
  • 1 1/4 tsp salt
  • 5 sprigs thyme
  • 3 tbsp olive oil
  • 1 red onion small, thinly sliced
  • 1 tsp rice wine vinegar or apple cider vinegar
  • 1/2 cup cilantro or parsley if you prefer
  • 2 tbsp honey if you like your food with some extra kick use hot honey
  • 1/2 cup yogurt

Instructions
 

  • Heat oven to 425 degrees.
  • Line one sheet pan with parchment paper.
  • Drain and rinse the chickpeas and rub them dry and let them continue drying on paper towels.
  • Place the squash on the parchment paper-lined pan and and 2 tablespoons oil. Spread squash into an even layer and roast for 20minutes.
  • Combine the chickpeas in a medium bowl with red onion, remaining ¾ teaspoon Ras el hanout or berbere , ¾ teaspoon salt and 1tablespoon oil, and toss until well combined.
  • Add the mixture to the pan of squash and stir everything well. Continue roasting for another 30 minutes, tossing the mixture halfway through, until the squash is golden brown and tender, and the chickpeas and onions are slightly crispy.
  • Remove the pan from the oven, sprinkle vinegar and herbs on top and toss. Drizzle with honey and toss again to combine.
  • Taste and season with more salt, more honey and vinegar to taste. Serve with spoonfuls of yogurt.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
 
Ras el Hanout ingredients:
Cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
 
Berbere Ingredients:
  • Sweet: Cardamom, cinnamon, cloves, paprika, and allspice
  • Savory: Paprika and allspice
  • Earthy: Fenugreek, nutmeg, turmeric, and cayenne

Nutrition

oxalates: 14mgCalories: 254kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 4mgSodium: 752mgPotassium: 863mgFiber: 5gSugar: 16gVitamin A: 22563IUVitamin C: 49mgVitamin D: 0.03µgVitamin E: 5mgVitamin K: 20µgCalcium: 166mgIron: 2mgMagnesium: 83mgPhosphorus: 111mgSelenium: 2µgZinc: 1mg
Keyword chickpeas, Squash
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