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Cook Time:30 minsAdditional Time:50 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings, about 1 2/3 cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:50 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings, about 1 2/3 cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 2/3 cups each
Yield:
6 servings, about 1 2/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided1large onion, diced1tablespoonminced garlic1tablespoonpaprika2 ½teaspoonsground cumin, divided1teaspoonground coriander¼teaspooncayenne pepper, or to taste¼teaspoonground allspice2 15-ounce cans chickpeas, rinsed1 28-ounce can diced tomatoes2cupsfrozen chopped spinach1 cup quinoa or whole-wheat couscous½cupgolden raisins1cupwater½teaspoonsalt, divided2 10- to 12-ounce boxes frozen pureed squash, thawed⅓cupfinely chopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1large onion, diced
1tablespoonminced garlic
1tablespoonpaprika
2 ½teaspoonsground cumin, divided
1teaspoonground coriander
¼teaspooncayenne pepper, or to taste
¼teaspoonground allspice
2 15-ounce cans chickpeas, rinsed
1 28-ounce can diced tomatoes
2cupsfrozen chopped spinach
1 cup quinoa or whole-wheat couscous
½cupgolden raisins
1cupwater
½teaspoonsalt, divided
2 10- to 12-ounce boxes frozen pureed squash, thawed
⅓cupfinely chopped fresh cilantro
Directions
Preheat oven to 450 degrees F.
Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.
If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture.
Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro.
Tips
Make Ahead Tip: Prepare through Step 2, transfer to a 3-quart baking dish; top with squash mixture (Step 3), cover and refrigerate for up to 2 days. Let stand at room temperature while oven preheats. Bake, covered, until bubbling at the edges and heated through, about 45
Originally appeared: EatingWell Magazine, September/October 2012
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Nutrition Facts(per serving)437Calories11gFat76gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
