- 1 butternut squash, seeds removed
- 2/3 cup of dried chickpeas (or one can)
- 8 or 9 spring onions, finely chopped
- 4 mini sweet peppers, finely sliced
- 2 Tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- herbs and spices to taste (optional)
Preheat oven to 200ºC, cut the squash into halves and sprinkle lightly with salt and pepper. Put the 2 halves in the oven for 30 minutes, or until tender but slightly firm when tested with a fork.
Meanwhile, heat the olive oil in the wok, add the spring onions and the sweet peppers, and sauté over medium-low heat, stirring often, until softened. Season with sea salt and pepper and other herbs and spices that you fancy. (Personally, I use them a lot).
Fold in the chickpeas, and gently stir-fry over medium heat just to mix and warm the chickpeas. Remove from heat and add the sweet peppers.
NOTES, if you are cooking dried chickpeas, soak them for at least 12 hours, and cook slowly.
1 cup of dried chickpeas yields about 4 cups of cooked chickpeas
- 1 abóbora, partida a meio sem sementes.
- 2/3 caneca de grão de bico seco (ou uma lata)
- 8 ou 9 ramos de cebolinho picado
- 4 mini pimentos doces
- 2 c. sopa de azeite
- Sal e pimenta preta moída na hora (a gosto)
- ervas e especiarias a gosto (opcional)
Preaquecer o forno a 200ºC, cortar a abóbora a meio e polvilhar levemente com sal e pimenta. Assar no centro do forno por 30 minutos, ou até estar macia, mas ligeiramente firme.
Entretanto aquecer o azeite no wok, adicione o cebolinho e os pimentos e refogar em lume médio-baixo, mexendo sempre, até que fiquem moles. Temperar com sal e pimenta e outras ervas e especiarias a gosto (Pessoalmente, eu uso e abuso das especiarias).
Acrescentar o grão de bico, e refogar em lume médio até que ganhe algum sabor. Retirar do lume e adicionar os pimentos cortados finamente.
7 thoughts on “Roasted Butternut Squash with Chickpeas (abobora no forno com grão de bico salteado)”
You have a number of simple and delicious recipes here. I look forward to surprising my wife with a few these healthy dishes when she returns from NY. Thank you. Brick
thanks for your comment 😀 I had a look at your blog and it’s really nice as well, I’m from Portugal and I’m glad you had an amazing time there!! looking forward to follow your wonderful adventures!
I don’t use butternut squash nearly as much as I should. Looks so delish ?
thanks for your feedback 🙂 I use a lot because is do easy to cook, just cut in half and put in the oven 😀
[ Smiles ] Recently, I came across a lot of vegan recipes with chickpeas (Which is great).
Thank you for posting this!
thank you so much for always giving your feedback 😀
[ Smiles ] You are most welcome!