Prep Time: 15 mins
Cook Time: 35 mins
Serves: 4
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 800g (28 oz) chickpeas, precooked
- 1 whole head of garlic, cloves peeled
- 1 onion, diced
- 2 tbsp olive oil
- 1 tbsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Method:
1. Heat oil in a large pot over medium heat. Add mustard seeds and cook for about 30 seconds.
2. Add cumin seeds and diced onion and sauté until translucent.
3. Add garlic cloves and turmeric and cook until fragrant.
4. Add butternut squash and chickpeas and stir to coat with spices.
5. Pour in vegetable broth, bring to boil, then simmer for 20-25 mins until squash is tender.
6. Add coconut milk and blend until smooth (leave some chickpeas whole if desired).
7. Season with salt and pepper and serve hot, garnished with fresh cilantro, extra chickpeas, and a drizzle of coconut milk.
Nutritional breakdown per serving:
Calories: ~250-275 per serving
Macronutrients:G
- Protein: 8g
- Carbohydrates: 35g
- Fiber: 8g
- Fat: 12g
Key Micronutrients:
- Vitamin A: 450% DV
- Vitamin C: 35% DV
- Iron: 15% DV
- Potassium: 20% DV
- Calcium: 8% DV
- Magnesium: 15% DV
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