Soy-Braised Kabocha Squash and Chickpeas recipe - ingredients, nutrition and when to eat it
Kabocha squash and chickpeas simmered in a savory soy sauce make a lovely fall side dish.
Kabocha squash and chickpeas simmered in a savory soy sauce make a lovely fall side dish. The squash turns tender and sweet, while the chickpeas add a hearty bite. It’s great with a bowl of warm rice.
Vegetables · 25 minutes to cook
Nutrition (per 310g serving): 228.5 kcal · protein 9.3g · carbohydrate 41.1g · fat 4.3g · sodium 1200mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into evenly sized pieces so they cook at the same rate.
Tips: Use cooked chickpeas. If using canned chickpeas, rinse them once before adding.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Cooked chickpeas — 0.4 cup
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Water — 0.5 cup
- Sesame seeds — 1 tsp