Recipe Butternut Squash Chickpeas
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Taste and season with salt and pepper.
Recipe butternut squash chickpeas. Bring to medium heat and simmer for 25 30 minutes until the butternut squash is soft. Add diced tomatoes broth chickpeas and raisins. Spread the squash cubes and chick peas on a.
Add the butternut squash pieces and the boiling water. Add the squash to the baking sheet drizzle with the. In a large bowl toss the butternut squash with the chickpeas olive oil curry and cayenne and season with salt and pepper.
Remove pot from heat stir in orange juice. Simmer uncovered until flavors meld another 3 minutes. Add the drained chickpeas and leave to cook for another 5 10 minutes.
The sauce should have thickened and be creamy and orange in colour. Cook for 2 3 minutes. Season with salt and pepper to taste.
Season with salt and pepper. Stir in harissa paste chopped parsley leaves roasted squash and remaining 1 2 cup chickpea cooking liquid or water. Add the broth apricots squash and chickpeas and a pinch each of.
Add the canned tomatoes coconut cream salt and pepper. Cook chickpeas shaking skillet often until starting to brown and crisp about 5 minutes. If not you can leave it to simmer for a bit longer.
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