Spiralized Butternut Squash and Curried Chickpeas with Naan

 

Curried Chickpeas

Ingredients

• 1 tablespoon canola oil
• ½ onion, diced
• 2 cloves garlic, minced
• 3 large carrots, diced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can (15.5 oz) Garbanzo Beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, no salt
• 1 cup chicken broth
• ½ cup coconut milk
• 1 cup frozen spinach or 3 cups fresh

Directions

1. Heat canola oil on medium until shimmering and add onion and carrot. Cook for 5-7 minutes until soft. Add the garlic and cook another 2 minutes
2. Add in curry powder, cumin, red pepper flakes, salt and pepper and cook for one minute
3. Add in drained garbanzo beans, full can of diced tomatoes and chicken broth. Stir, cover and simmer for about 15 minutes.
4. Add in the spinach and coconut milk and simmer for another 10 minutes.
5. Serve with spiralized butternut squash or rice and naan.

Naan Recipe

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons almond milk
• 1 egg, beaten
• 2 teaspoons salt
• 1 teaspoon  garlic powder
• 3 1/2 cups all purpose flour
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, almond milk, egg, salt, garlic powder. Once combined add in the flour.
2. Knead for 6 to 8 minutes on a lightly floured surface. Place dough in a well oiled bowl and cover with a damp cloth, and set aside to rise. Let it rise 3 hours or until the dough has doubled in size.
3. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray and allow to rise until doubled in size, about 30 minutes.
4. Stretch balls of dough out into thin circles.
5. Lightly oil grill pan or outside grill and turn on medium/high. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

*Recipe inspired by a recipe found on allrecipes.com

Spiralized Butternut Squash

Ingredients

• 1 large butternut squash top portion, peeled
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• black pepper, to taste

Directions

1. Preheat the oven to 400 F. 
2. Cut of the top portion of the butternut that can be spiralized and peel the skin off. You can thinly slice the bottom portion and use it along with the spiralized top.
3. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. 
4. Transfer butternut squash to the baking sheets and drizzle each with 1 1/2 teaspoons oil, 1/4 teaspoon salt and black pepper to taste. Mix ingredients, so the oil is evenly spread over the butternut squash.
5. Roast until soft, 7 to 10 minutes.