Large Butternut Chickpea Recipe
Butternut squash, chickpeas, pomegranate kernels, red onion, cilantro. (Servings 16-20)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Legumes
Fruits
Spices & Seasonings
Method
Preparation
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel, seed, and cube the butternut squash into 1-inch pieces.
- 3
- 4
Rinse and drain the canned chickpeas.
Cooking
- 5
In a large bowl, combine the cubed butternut squash, chopped red onion, chickpeas, olive oil, salt, black pepper, and cumin. Mix until the squash is well coated.
- 6
Spread the mixture evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
Assembly
- 7
Once the butternut squash mixture is done roasting, remove it from the oven and let it cool for a few minutes.
- 8
In a serving bowl, combine the roasted butternut squash mixture with pomegranate kernels and chopped cilantro. Toss gently to combine.