Baked Butternut Squash, Chickpeas & Green Chilli

Finally finished up the last batch of cooked chickpeas I've cooked from scratch :D Usually I used canned one which is fast and easy. But cooking the dried beans is not that difficult at all, just simply  requires more time. This is a lovely baked squash dish that laced with some pomegranate molasses. Baked sweet butternut squash with flavorful tomato sauce which makes this a wonderful vegetarian dish. 

Recipe source : Good Food Mag June 2011
Ingredient

• 450gm butternut squash, peeled and cut into cubes
• 2 tbsp olive oil
• 1 small white onion, finely chopped
• 2 cloves garlic, finely chopped
• thumb-size ginger, grated
• 1 green chilli, deseeded and finely chopped
• 1 tsp paprika
• 400gm canned chopped tomatoes
• 2 tbsp pomegranate molasses
• 250gm cooked chickpeas (or canned chickpeas)

Method

1. Heat oven to 180 deg cel. Toss butternut squash with olive oil. Bake for 25 mins or until tender.
2. Divide baked squash into 2 portions. 
3. Heat 1tbsp olive oil in a pan. Saute onion, garlic, ginger and paprika over medium low heat until onion is soft. 
4. Stir in molasses, chickpeas and tomatoes and mix well. Simmer for 1 min then turn off heat.
5. Spread 1 portion of the squash over a oven proof casserole. Pour half the tomato sauce over the squash evenly. Arrange the remaining baked squash over and top with remaining tomatoes sauce. 
6. Cover with a lid, bake in oven @ 180 deg cel for 25 mins until heated through.
7. Remove from oven, scattered with chopped parsley and pomegranate seeds before serving.

A wholesome meatless meal! Serving the baked squash with Rice Pilaf with Mushroom & Pine Nuts

I'm am linking this post to Cook-Your-Books #7 hosted by Kitchen Flavours