Serves
2-4
ONE – 2.5 lb. buttercup squash to serve 2
TWO – 2.5 lb. buttercup squash to serve 4
ONE – 4 lb. buttercup squash to serve 4
INGREDIENTS
- 1 tsp freshly cracked black pepper
- 1 tsp cinnamon
- 1 tsp ground coriander
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 2 tsp ground cumin
- 1/4 tsp table salt (optional)
Chickpeas
- 2 tbsp canola oil
- 1 diced medium onion
- 4 diced garlic cloves
- 2 tbsp diced fresh ginger
- 2 rinsed, patted dry, diced tomatoes
- 12 pitted prunes (sliced thinly)
- 1/4 cup water
- One 19 fl.oz./540 can rinsed and well drained chickpeas (no salt added)
- 1 cup chopped kale without stalk
METHOD
- Make sure the rack in your oven is in the middle position. Preheat to 350°F. Line a rimmed baking sheet with foil or parchment paper, set aside.
- Rinse squash and pat dry. Carefully remove the stalk from the squash using a paring knife. Cut in half widthwise. Place open side up on the prepared pan. Roast for approx..1 – 1.5 hours depending on the size of the squash.
- Prepare Spice Blend: -in a small bowl whisk together cumin, pepper, cinnamon, coriander, allspice, cloves and salt, set aside.
- When the squash is almost cooked through begin cooking the chickpeas.
- Heat a 12-14-inch skillet on medium heat. Add oil and onion and sauté until the onions are softened.
- Add garlic and ginger and sauté for 1 minute. Sprinkle in Spice Blend and stir in. Add tomatoes, prunes, water and chickpeas. Stir well, bring to a boil, cover, reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally, don’t let them dry out, you may have to reduce the heat. When the squash is cooked through, remove the chickpeas from the heat, add the chopped kale and stir in until well.
- For Serves Two: When the squash is cooked through, remove from the oven, place each half in a shallow bowl, scoop half the chickpea mixture into each half and serve.
- For Serves Four: When the squash is cooked through, remove from the oven, cut in half, place each quarter in a shallow bowl, scoop a quarter the chickpea mixture into each quarter and serve.