Chipotle Red Kuri Squash with Chickpeas
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Servings
2 servings
-
Course
Lunch
-
Cuisine
International
Chipotle Red Kuri Squash with Chickpeas
Report
A spicy, vegan red kuri dish that works well as a high-protein side or a perfect, grain-free lunch.
Share:
Ingredients
Squash
- 1/2 red kuri squash seeds removed and cut into 1/4” thick slices, small
- 1 clove garlic minced
- 1/2 to 1 chipotle in adobo sauce with 1 tablespoon of adobo sauce
- 2 tablespoons olive oil
- salt hefty pinch
- 1 cup chickpeas drained and rinsed, cooked
Topping
- 1 cup cilantro can use stems too, loosely packed
- lemon zest from one lemon
- 1/4 teaspoon salt
- 3 tablespoons Pepitas
- 1/4 cup feta cheese optional, crumbled
- lemon for serving, juice from one
Instructions
- Preheat oven to 425˚F. Combine garlic with chipotle and adobo sauce in a small bowl. Use the back of a spoon to break apart the chipotle. Add in the olive oil and salt. Place the squash on a tray, toss with the chipotle mix, and roast for 25 minutes. After that time, add the chickpeas and cook for another 10 minutes or so.
- As the squash roasts, place the cilantro on a cutting board along with the lemon zest and salt. Chop until the cilantro is finely minced. Once the squash is done, toss with the cilantro mix, pepitas, feta, and lemon juice.
Notes
- Can't find chipotles in adobo? Use a pinch of chipotle powder and an extra bit of olive oil.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
