baked chickpeas with butternut squash
 
Prep time
Cook time
Total time
 
Baked chickpeas with butternut squash are the move! This casserole dish is loaded with creamy mushrooms, leeks, SWEET softened butternut squash, and tasty HERBS!
Author:
Serves: serves 6
Ingredients
  • 1 Tablespoon of grapeseed oil
  • 3 Fresh Thyme sprigs
  • 8 Garlic cloves, chopped
  • 1 Fresh Rosemary sprig
  • 1 Teaspoon pink salt
  • ½ Teaspoon Black pepper
  • 1 Teaspoon of dried Sage
  • ½ Teaspoon Cumin Powder
  • 1 Teaspoon Dried Parsley Flakes
  • 1 Leek rinsed and chopped
  • 2 Cups of Chopped Kale
  • 2 Cups of Chopped Portobello Mushrooms
  • 1 Can of Organic Coconut Milk
  • 6 Slices of Butternut Squash
  • Chickpea Crumble Ingredients:
  • 2 Cans of Organic Chickpeas drained and rinsed
  • 1 Tablespoon of grapeseed oil
  • ⅛ Teaspoon of pink salt
  • ⅛ Teaspoon Black pepper
  • 1 Teaspoon of smoked paprika
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Parsley Flakes
  • ½ Teaspoon of Dried Sage
Instructions
  1. Preheat oven to 350 degrees.
  2. In a skillet over medium-high heat, add grapeseed oil. Toss in fresh garlic, and leeks saute' until tender. Sprinkle in salt, black pepper, thyme, sage, cumin powder, and parsley flakes then stir.
  3. Pour in coconut milk. Cook until thickens. Once thickened, toss in kale, and mushrooms. Give it a taste test, add more herb seasonings if necessary. Set aside.
  4. Next up, chickpea crumble. In a medium bowl, add chickpea crumble ingredients. Mash mixture to create textured coarse crumbs. Set aside.
  5. In a 9x13 casserole dish add the creamy leek, mushroom mixture on the bottom. Layer on the six butternut squash discs. Then top with fresh rosemary, a drizzle of grapeseed oil, and sprinkle on some black pepper. Lastly, add the chickpea crumble mixture. Cover with foil and bake for 25-30 minutes until the crumble is golden. Enjoy!
Notes
For a toasty crunch, place under broiler for 2 minutes.

Tip:
To store, refrigerate casserole in an airtight container for up to 3 days. If you have leftovers. :)
Recipe by Taste of Yummy at https://www.tasteofyummy.com/baked-chickpeas-with-butternut-squash/