This is another recipe from my NYC trip that I had to share with you all! Butternut squash is one of my favorite types of squash and is in season during the fall and winter months. Butternut squash contains many vital anti-oxidants and vitamins, particularly vitamins A and B-complex. It is a great source of dietary fiber and phyto-nutrients. It can also aid in weight reduction and cholesterol control.
Chickpeas, also known as Garbanzo Beans, are rich in fiber and can also help with weight control and cholesterol. The Journal of the American Diabetic Association suggests that chickpeas can effectively reduce cholesterol levels.
So put butternut squash and chickpeas together and you’ve got a nutritious meal to feed your family!
- 2.5 cups diced butternut squash
- 1.5 cups dried organic chick peas
- 1 small onion chopped
- 2 cloves garlic, minced
- 1 can organic coconut milk
- 1 bunch of fresh spinach, rinsed and roughly chopped (may use kale)
- 1.5 cups of freshly shelled peas (you can use frozen if you wish)
- 1-2 large tomatoes, diced
- 3 cups vegatable broth or water
- 3 tablespoons yellow curry powder(you can use your own blend of spices here)
- 1 tsp sea salt, handful of cilantro, roughly chopped (save some for serving)
- Rinse and sort through the dry chickpeas.
- Cut the skin off the squash, remove seeds and cut into 1 inch square cubes.
- Add all of the ingredients to your slow cooker besides the peas and spinach.
- Cook on high for 6 hours.
- About 20-30 min. before serving add the fresh peas and spinach, and give a stir.
- Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil.