Grão-de-bico ao estilo teriyaki com abóbora assada
By: Agi Kaja
Abóbora assada doce e grão-de-bico envoltos num molho pegajoso feito com aminos de coco, uma alternativa sem soja ao molho de soja. Sirva sobre arroz para um jantar de outono fácil.
Receita de Whole Food Earth®
Teriyaki-Style Chickpeas with Roasted Squash
Doses
4Tempo de preparação
15 minutesTempo de cozedura
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.
Ingredientes
- 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
Preparação
- 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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