Teriyaki-Style Chickpeas with Roasted Squash
By: Agi Kaja
Sweet roasted squash and chickpeas tossed in a sticky glaze made with coconut aminos, a soy-free alternative to soy sauce. Serve over rice for an easy autumn dinner.
Retsept: Whole Food Earth®
Teriyaki-Style Chickpeas with Roasted Squash
Portsjonid
4Ettevalmistusaeg
15 minutesKüpsetusaeg
35 minutesSweet roasted squash and chickpeas tossed in a sticky glaze made with coconut aminos, a soy-free alternative to soy sauce. Serve over rice for an easy autumn dinner.
Koostisosad
- 1 medium butternut squash, peeled and cut into chunks
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1 tbsp RAWGORILLA Raw Organic Virgin Coconut Oil, melted
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400g cooked chickpeas (about 175g dried, soaked and cooked as on the pack)
- 4 tbsp RAWGORILLA Organic Coconut Aminos
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1 tbsp Organic Coconut Sugar
- 1 tbsp fresh ginger, grated
- 1 garlic clove, crushed
- 1 tsp cornflour mixed with 2 tbsp water
- 2 spring onions, sliced
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1 tsp sesame seeds
- Rice, to serve
Juhised
- Heat the oven to 200°C (180°C fan). Toss the squash with the coconut oil and spread out on a baking tray.
- Roast for 25 minutes, then add the chickpeas to the tray and roast for another 10 minutes, until the squash is tender and golden.
- Meanwhile, put the coconut aminos, coconut sugar, ginger and garlic in a small pan and bring to a simmer.
- Stir in the cornflour mix and simmer for a minute or two until thick and glossy.
- Pour the glaze over the squash and chickpeas and toss to coat.
- Serve over rice, topped with spring onions and sesame seeds.
- Tags
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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