Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

A range of textures--crunchy peas, tender vegetables, and silky coconut broth--makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Read the full recipe after the video.

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Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450°F.

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  • Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.

  • Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.

  • Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.

Nutrition Facts

358 calories; fat 14.6g; saturated fat 4.4g; mono fat 7.5g; poly fat 1.2g; protein 12g; carbohydrates 49g; fiber 9g; iron 3mg; sodium 557mg; calcium 117mg; sugars 5g.
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