Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 large onion, diced
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1 tablespoon minced garlic
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1 tablespoon paprika
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2 ½ teaspoons ground cumin, divided
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1 teaspoon ground coriander
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¼ teaspoon cayenne pepper, or to taste
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¼ teaspoon ground allspice
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2 15-ounce cans chickpeas, rinsed
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1 28-ounce can diced tomatoes
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2 cups frozen chopped spinach
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1 cup quinoa or whole-wheat couscous
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½ cup golden raisins
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1 cup water
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½ teaspoon salt, divided
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2 10- to 12-ounce boxes frozen pureed squash, thawed
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⅓ cup finely chopped fresh cilantro
Directions
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Preheat oven to 450 degrees F.
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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.
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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.
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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
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Nutrition Facts (per serving)
437 | Calories |
11g | Fat |
76g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size about 1 2/3 cups | |
Calories 437 | |
% Daily Value * | |
Total Carbohydrate 76g | 28% |
Dietary Fiber 14g | 50% |
Total Sugars 15g | |
Protein 15g | 29% |
Total Fat 11g | 14% |
Saturated Fat 1g | 7% |
Vitamin A 10172IU | 203% |
Vitamin C 24mg | 26% |
Folate 227mcg | 57% |
Sodium 741mg | 32% |
Calcium 205mg | 16% |
Iron 7mg | 38% |
Magnesium 160mg | 38% |
Potassium 1088mg | 23% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.