Roasted Kabocha Squash and Chickpeas recipe - ingredients, nutrition and when to eat it
This roasted vegetable dish pairs kabocha squash and chickpeas with cumin and paprika. The squash is soft and sweet, while the chickpeas are fluffy.
This roasted vegetable dish pairs kabocha squash and chickpeas with cumin and paprika. The squash is soft and sweet, while the chickpeas are fluffy. It makes a nice addition to a simple lunch or light dinner.
Vegetables · 35 minutes to cook
Tips: Cut the kabocha into similarly sized pieces so they cook evenly.
Tips: Pat the chickpeas dry so they roast up less soggy.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Cooked chickpeas — 0.5 cup
- Olive oil — 1 Tbsp
- Ground cumin — 0.5 tsp
- Smoked paprika — 0.5 tsp
- Salt — 0.3 tsp
- Black pepper — 0.1 tsp