#blend chickpeas

[rocketlovetomars]

Beans and Peas - Crabby Crusted Chickpea Cakes

Crab salad on top of oatmeal-crusted chickpea patties makes for a delicious lunch or an appetizer at dinner parties.

[mozki]

good morning im stinky and i have work to do lets begin!!!!!!!!

[c0rpseductor]

i like hummus though it's like the lazy man's protein. because i just have to eat it out of the thing. i dont have to cook anything.

[woodenmooseroller]

Chana Masala, from Swasthi’s Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Ingredients

1 cup dried chickpeas OR 2 -15 oz cans/3 cups canned chickpeas

2 tablespoon oil

2 large finely chopped yellow or red onions. Need 1 1/2 cups

3 large tomatoes, finely chopped. OR 1 1/2 cups canned whole peeled tomatoes

1 teaspoon garam masala

1 1/2 teaspoon red chili powder

2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon turmeric

3/4 - 1 tablespoon ginger garlic paste, OR 1/2 tablespoon each minced

3/4 teaspoon salt

1 green chili, thinly chopped

1 teaspoon kasuri methi/dried fenugreek leaves (optional)

1/4 teaspoon amchur (optional). Can substitute with lemon juice at time of serving

2 tablespoon coriander leaves, finely chopped

1 small Indian bay leaf (optional)

1 inch cinnamon (optional)

2 cloves (optional)

2 green cardamoms (optional)

Water

Instructions

1. Rinse dried chickpeas at least thrice. Soak them in 3 1/2 to 4 cups of water overnight, or for at least 8 hours. Drain the water and rinse them well.

2. If using a pressure cooker, pour 1 1/2 cups fresh water to the chana/chickpeas and cook for 5 to 6 whistles on medium heat. You may also cook in an instant pot for 18 minutes on a high pressure. Let the pressure drop naturally.

If using a regular pot, cooked the soaked chickpeas with 3 cups water in a heavy bottom pot. Cook 45-60 minutes.

3. Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully. If not cook them for a little longer.

4. If using canned chickpeas, skip steps 1-3.

5. Make the onion tomato masala. Heat a large pot and pour oil. When the oil turns slightly hot, add the whole spices – cinnamon, cloves, cardamoms and bay leaf. All optional.

6. When they begin to sizzle add the onions and green chili. Saute until they turn light golden, about 8-9 minutes.

7. Add ginger garlic paste and saute for a minute, making sure to avoid burning it.

8. Add tomatoes and salt. Let cook until mushy, pulpy and thick, for 6-7 minutes. Cover to speed up the cooking time.

9. Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute on medium heat until the masala begins to smell good, for about 3 to 4 minutes.

10. Optional – If you want a smooth curry, cool the mixture, discard the bay leaf, green chili and cinnamon. Blend in a blender to a smooth or coarse paste to suit your liking. I prefer to blend in 2 tbsps cooked chana along with the onion tomato masala. Add that puree back to the pot.

11. Make the chickpea masala. Add the chana/chickpeas to the pot. Add water (1¼ cups, or until a liquidy consistency). If you don't puree the onion tomato masala, you will require lesser water.

If using canned chickpeas, drain and rinse them before adding with 2 cups water.

12. Mix well. Taste test and add salt as needed. Cover and simmer for 15 minutes.

13. When the consistency is thick, add amchur powder (optional) and kasuri methi. Crush the kasuri methi in your palms and sprinkle.

14. Garnish chana masala with coriander leaves. Sprinkle some lemon juice if required. Serve with basmati rice, jeera rice, naan, or chapati.

[mrs-bingley]

it's cabbage, carrot and potato creamy soup!!

Made the most delicious cabbage soup today after making the most delicious cauliflower soup yesterday, who knows what delicious soups I will cook tomorrow :)

[oni28]

July 2024 Recipe_Hummus

[Recipe Information]

※ Need Recipe Pack Mod Latest Version (24.07.08 version) ※

Hummus

1, 4, 8 serve

Category : Meals

Cooking Level_03

Vegetarian-Safe, Lactose Free. Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. Eat it with vegetables and pita chips.

Required Ingredients for 1 serve : Any Vegetable(1), Chick Pea(1)

Required Ingredients for 4 serve : Any Vegetable(2), Chick Pea(2), Lemon(1)

Required Ingredients for 8 serve : Any Vegetable(3), Chick Pea(3), Lemon(1), Garlic(1)

Lots challenge 'Simple Living' Compatible

Group Cooking Compatible

All ingredients are optional

Chick Pea(creator : Icemunmun) can be download Here.

[Language]

Korean (by_oni)

English (by_oni)

📌T.O.U

-Don’t re-upload

(Latest patch compatible)

👩‍👩‍👧‍👦 Public Released on July 28th, 2024 (KST)

DL(Patreon)

[gothhabiba]

For the Zionist movement going as far back as the early 20th century, the construction of a food culture mirrored that of a nation. It was meant to breathe into the Zionist identity in Palestine a sense of historical connection to the land.

In an effort to establish themselves as the "natives", European Jewish settlers adopted the cultural characteristics and customs of Palestine’s local population.

[...] [B]eginning in the 1920s, Jewish settlers embraced the culinary symbols and practices of the native Palestinians. The list was extensive, from Sabra (from the Arabic sabr, prickly pear, appropriated to mean the "new Jew" in Palestine) to Jaffa oranges, all the way to falafel, tahini and hummus. All are representative of the Palestinian production cycle, life and culture. 

Unlike European Zionists, Palestinians could anchor their national identity in an existing society that, among other things, had its own cuisine and was deeply entwined with the region’s culture and history. 

That provided Zionism with a set of native recipes - literally - to facilitate the construction of an "indigenous identity" for European Jews with varied cultural backgrounds, none of which organically linked to the region. 

A settler-colonial endeavour, the Zionist notion of "nativisation" inevitably changed from adopting the local culture, including the food, to claiming it as its own. 

In the first Zionist cookbooks from the 1930s onwards, Palestinian dishes were referred to as "Israeli". When the evidence was lacking, as always is, they were attributed to Mizrahi Jews who arrived in the Zionist state from Arab countries.   

To establish historical legitimacy, some of the culinary appropriation was justified as another "return". The return this time is not only to the so-called ancestral land of Eretz Yisrael after two millennia of exile, but to the ancient Jewish/Biblical customs that Palestinian Arabs have preserved since the 6th century. 

For instance, hummus, goes the claim, was an ancient Biblical dish and has roots in the Biblical words hamits and himtsa (chickpeas). The words, however, are likely a reference to a blend of fermented chickpeas used as animal fodder in ancient Canaan.    

Moving from adopting the local culture to appropriating it could not have been done without the denial of the culture’s originators.

Native Palestinians were erased both physically and symbolically from the Jewish state’s collective memory and public spaces.

Those who resisted the erasure and remained in their land now face dispersion and control. 

As such, the acknowledgement of a rooted Palestinian culture, let alone admitting that Zionism needed that culture to build a separate political entity and identity in Palestine, is threatening to Israel’s assumed historical entitlement and claims of indigeneity.

That dynamic has also created a painful paradox where the Zionist superior and racist attitude towards Palestinians had to go hand in hand with the adoption of their "inferior" culture, including their local cuisine.  

— Emad Moussa, "The politics of hummus: Israel's search for cultural identity," 2023.

[frownyalfred]

Random ask, but you talk about your workouts and healthy eating a bit on here

Do you have any advice for someone just starting out trying to change their lifestyle to be a bit more healthy?

Healthy food wasn't really a thing for me growing up since fast food was cheaper to afford, and my job keeps me pretty much sitting down unmoving all day. So I feel like I'd be at square one here

Gradual habits moving toward a lifestyle change is the best advice I ever got. You can’t and should try to do it all at once. I started out just hitting the gym once a week and walking on the treadmill. Then it became twice a week over time. Then every other day….then I started lifting weights, so on, etc.

The trick is, you won’t start to crave and appreciate healthier foods (whole foods like vegetables, etc) until you start working them into your diet. So add in what you can, where you can, but don’t overdo it so you hate your food and think of it as a diet. I went high protein for my lifting, and dialed down the sugar and unhealthy foods slowly as time went on. I still eat them, though — for example, my meal prep this week was hamburger helper with blended veggies and chickpeas in the sauce.

Get in exercise where you can, when you can too. If you sit at a desk all day, going to the gym after work and scheduling exercise “time” can be useful. Some people prefer to walk intermittently throughout the day and get steps in that way — do what you can maintain and enjoy. I’m definitely a gym goer after work, but I like late night workouts.

The trick is to do just a little bit more every month, even if week to week things aren’t consistent. Eat to fuel your movement, and move in ways you enjoy. Don’t shame yourself, don’t compare yourself, and don’t stop even if you didn’t reach your goals that week.

I personally lost about forty pounds (closer to fifty now) very slowly, with lots of stops and starts. I get about an hour of movement every day and still eat things I enjoy very much. I’m slowly building even more muscle, but it takes time. Whenever I tried to rush or do too much, I failed.

[martinskiseyes]

well bad news and good news. i did manage to fuck it up A BIT bc the balls were falling apart when getting fried so! i decided to just make a chickpea rice

i've got some time before my shift today so im making chickpea rice balls<3

[dw]

pupusas: proceso + producto!

pupusas de carnitas y nopal — carnitas preparadas por hervir cubitos de puerco con especias enteras de garam masala (hojas de laurel, semillas de cilantro, anís estrellado, canela, y otros que no me recuerdo), pimienta negra, comino, y sal hasta que se evaporó toda la agua y entonces triturarlos y freírlos; nopal; y queso oaxaca dentro de unas tortillas de maíz

pupusas de garbanzos refritos y queso — frijoles refritos de garbanzo, jalapeño, ajo, y queso cotija; y queso oaxaca dentro de unas tortillas de maíz

salsa roja salvadoreña — tomates cherry de heirloom (algunas del jardín de mi mamá!), jitomate, y jalapeños preparados por hervirlos y licuarlos antes de cocinarlos otra vez

servidas con kimchi de rábano en lugar de curtido, rábanos dulces en vinagre, y salsa verde de aguacate

no tuve frijoles pintos pero he tenido garbanzos por mucho tiempo y quería usarlos pues hice una versión de frijoles refritos con ellos. tampoco no tuve curtido que es tradicional, no me gustó lo que tuvieron al supermercado, ni no quise hacerlo entonces usé kimchi porque son suficientemente similares

¡inglés por abajo! — english below!

pupusas: process and product!

pork and cactus pupusas — pork boiled with whole garam masala spices (bay leaves, coriander seeds, star anise, cinnamon, and others i can't remember), black pepper, cumin, and salt until water evaporated and then shredded and fried; cactus; queso oaxaca all in masa harina shell

chickpea refried beans and cheese pupusas — "refried" chickpeas with jalapeños, garlic, and queso cotija; queso oaxaca all in masa harina shell

salvadoran red salsa — cherry heirloom tomatoes (few from my mom's garden and others leftover from when i made steak dinner salad), roma tomato, jalapeño all boiled, blended, and cooked again

served with radish kimchi, sweet pickled radish, and green avocado salsa

i didn't have pinto beans and i've had chickpeas in my pantry for forever so i made the refried beans using those. i also didn't have curtido which is normally served with pupusas, i didn't like the ones they had at the store, nor did i want to make it so i used kimchi since it was similar enough

[obeythebutler]

Could I request some kind of cooking date with Mammon? Location, cuisine, and outcome of the cooking is up to you. :)

-qrowsofafeather

One thing about Mammon is that he is scarily good at using knives.

Eons of experience as a Throne and having the physical prowess of a demon mean that he's the fastest, adept at fighting, all quick reflexes and agility. It means that he can handle a knife as if its second skin, whether to harm or defend.

Or even cut vegetables, in this scenario.

Three seconds in and when you took a glance at him the onion has already been peeled and cut finely into cubes, perfectly-sized. And his smug face when you checked up on him, winking at you with flour on his cheek.

Quite effective, but hey, what's the fun in cooking if you can't enjoy the process?

Especially with your loved ones.

"Slow down babe," You say, draining the half-cooked rice before filling it with water again. "You could hurt yourself." You know he could chop them blind and never get hurt. Still, you can't help but caution him.

"And you're the one getting papercuts every week."

"Shush."

You place the pot back on the stove, and turn your attention towards the oil that must be hot by now in the pot. It smokes, and you add in the fenugreek and cumin seeds, watch them splutter about and crackle.

You don't even get the chance to ask before the small container of asafoetida is handed to you. You look at your boyfriend, dumbfounded, before putting some in the pot.

Barbatos had a favour due for you, and so you and Mammon had visited the human world, to procure ingredients that you would not find in the Devildom, and if you did, the substitutes of it would make you laugh endlessly, burn your oesophagus from the inside-out. Like those Acidic Hell Fries.

Whoops, got a bit too graphic there.

Your tolerance grew though, with your tastebuds adjusting to the Devildom.

Mammon follows after, adding the chopped onions, garlic, green chillies and ginger in the pot. He gives it a stir, chewing all the while on the chilli.

Always a fan of spicy foodstuffs.

You watch the demon stir the contents of the pot around, content and concentrated. The brothers are out today due to some student council work, which you and Mammon decided to not attend.

Lucifer is going to hang you both upside-down later.

Nevermind that though.

His brows unconsciously furrow when he's engrossed in his work; in the zone as humans would call it. And with the sparse free moments you have, you decide to aim and deliver a fatal blow.

The squeak that leaves from Mammon's mouth reminds you of a mouse.

"Eek! Couldn't you have waited or somethin' before doing that!"

Your smile is mischievous.

You don't give him a reply, but instead slowly add the chickpea flour and curd mixture into the pot. Hand outstretched, you grab the ladle from Mammon and stir the mixture, ensuring that it does not curdle.

"Should I drain the rice now?" The demon says, though his tone indicates that he's aware of it being ready, yet asks for your affirmation.

You nod, attention still focused on the simmering contents before you. Just a bit more and it will start to boil, then you'll be free. One's mind can't help but wander during such moments, and the memories from your first year here come to mind.

Such peace in this kitchen wasn't always there. Sometimes you would be on duty to guard the fridge against a certain gluttonous demon, another time Lucifer had enchanted the doorway to the kitchen to ensure that whenever someone placed a foot on the kitchen threshold they would find themselves frozen.

It took a whole two minutes for Lucifer to finishing blending the ingredients and turn around to realise that you were stuck on the spot.

Cold metal against your skin makes your eyes widen.

His breath tickles your neck as Mammon hugs you from behind, content in watching you. Goosebumps raise on your skin as his hands slide against your stomach. You place a hand on his, squeezing lightly.

With your and Mammon's boundless energy, nothing short of chaos is expected. Any shenanigans that occur are credited to you both. Always smiling, always snickering.

Moments like these are rare though.

"There, all done." Your voice comes out in a whisper, and you leave the pot be. The kadhi has come to a boil, and Mammon hangs onto you as you add turmeric and salt to it. Half an hour more, and it will be ready to eat. You and your demon are simply content like this, to be.

"Your cooking is really nice, ya' know?" He mutters into your skin, placing a kiss on your neck. "We could make tons of Grimm selling it."

"You'll be my sous-chef then." You turn around, gently removing his hands to place them around your neck, a gentle smile on your face. "You will look so cute in a kitten apron, and flour on your cheeks." You swipe away the flour for him, pinching his cheek at the end.

He always gets riled up at being compared to a feline, though the inhabitants of this house would agree that the cat with the 'head empty' look suits him.

You called Belphegor eepy once.

"Deal no longer valid. Cook alone," Mammon grumbles, removing his hands and turning around to leave the kitchen. But you know he would never.

"Hey, sorry, sorry!" You laugh, grabbing the hem of his sleeve to make him turn towards you. When he does, there's a cute pout on his face as he glares at you. "You're adorable on your own. My first-man," You affirm, smile still present.

It was three am at night when you and Mammon first cooked together. Hours of playing Devilcraft, and with the demon hoarding all the gold he had mined, you both finally got up and stretched your tingling legs and got to work on sneaking into the pantry and then annihilating the kitchen.

You remember jumping in pain after having eaten the hotter than hot toasted sandwich. To top it off Mammon had added hellfire peppers.

It took a minute of hobbling around in agony before downing a glass of milk.

Although you've grown quite tolerant of Devildom cuisine, perhaps even taken a liking to it. The stew you make on Tuesday nights always gets appreciation, and you always serve it first to Mammon.

When he's got your undivided attention like this—you both cooking together—and in tune with each others thoughts, the domesticity of it, like a married couple, makes his heart swell.

Greed is his sin.

That means he'll always crave you, a love set in determined devotion.

When the brothers arrive an hour later, they find two lumps on the couch, complimented with a messy kitchen.

[foodshowxyz]

Loaded Vegan Hummus Bowls For the Hummus:

1 cup dried chickpeas (or 2 cups cooked/canned chickpeas)

1/2 teaspoon baking soda (if using dried chickpeas)

1/3 cup tahini (sesame paste)

1/4 cup freshly squeezed lemon juice

2 garlic cloves, minced

1/2 teaspoon salt, or to taste

2-4 tablespoons ice water

2 tablespoons olive oil

For the Bowl:

1 cup quinoa (cooked according to package instructions)

1 cup red cabbage, shredded

1 carrot, grated

1 small cucumber, sliced

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup olives, sliced

Fresh parsley or cilantro, chopped

Lemon wedges, for serving

Additional olive oil, for drizzling

Salt and pepper, to taste

Instructions:

1. Prepare the Hummus:

If using dried chickpeas: Soak the chickpeas overnight in plenty of water. Drain and rinse, then boil with 1/2 teaspoon baking soda for about 45 minutes or until tender. Drain and cool.

Blend the hummus ingredients: In a food processor, combine the cooked chickpeas, tahini, lemon juice, minced garlic, and salt. Process until smooth. Slowly add ice water and continue to process until the hummus becomes creamy. Drizzle in olive oil and blend until incorporated.

2. Assemble the Bowls:

Prepare the vegetables: While the chickpeas are cooking, prepare the quinoa and chop all the vegetables.

Build the bowl: Start with a base of quinoa. Add a generous dollop of hummus in the center. Arrange the red cabbage, carrot, cucumber, avocado, cherry tomatoes, and red onion around the hummus.

Garnish and serve: Top with sliced olives and fresh herbs. Drizzle with additional olive oil and squeeze a lemon wedge over it. Season with salt and pepper to taste.

Tips:

Variations: You can add other vegetables like roasted red peppers or artichokes, or include nuts and seeds for extra texture.

Flavor boosts: For a spicy hummus, add a pinch of cayenne pepper or a swirl of sriracha. You can also infuse more flavor into your quinoa by cooking it in vegetable broth instead of water.

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

[4narecipes]

Chana Masala (2 Servings) -

Ingredients -

1/4 tsp - vegetable oil (10)

1/2 medium - onion, chopped finely (20)

1/2 tsp - cumin seeds (4)

2 cloves - garlic, crushed (9)

1/2 tbsp - ginger, minced (5)

1-2 small - chillies (3)

1 - bay leaf (0.5)

1 - cardamom pod (0.5)

1/4 tsp - turmeric powder (2.5)

1 pinch - chilli powder (0)

1/2 tsp - paprika (3)

1/2 tsp cumin powder (4)

1 tsp - coriander powder (1)

1 medium - tomato, chopped finely/blended (22)

1/2 tbsp - tomato paste (6.5)

1 can - chickpeas (284)

1 pinch - baking powder (0)

1/2 tsp - garam masala (3)

salt to taste

lemon to taste

calories in brackets

total calories - 378

calories per serving - 189

Instructions -

Heat up the oil, onion and cumin seeds in a medium pan (make sure you can fit a lid on it). Sauté and add a little water.

After a few minutes (once the onions are golden), add the crushed garlic, minced ginger, bay and cardamom. Sauté this for several minutes.

Add a little water if the mixture gets dry then add all of the spice powders (except the garam masala). Stir to roast them, then add the tomatoes and the tomato paste.

Sauté for several minutes, then mix in the drained chickpeas with the baking powder (this helps them soften) and 1 cup of water.

Bring to the boil, then reduce heat to medium, cover, and let cook for 25-30 minutes or until the chickpeas are tender.

Uncover after 25 minutes and bring to the boil, and add the garam masala.

Use a wooden spoon to crush some of the chickpeas and then continue to cook until the desired consistency is there.

This will need to be salted, and tastes really good with lemon (add some to each serving, but I tend to shove some in the mix as well).

notes - (with the addition of lemon and with potentially overserving a half a serving I tend to call this a 200cal meal, this takes approximately 1hr 25mins to walk off)

[forkfulofflavor]

Baked Chickpeas with Butternut Squash Ingredients: 2 15-oz cans chickpeas (garbanzo beans), drained and rinsed 1.5 lb butternut squash, peeled and cubed into 1/2 inch pieces (about 4 rounded cups) 2 tablespoons olive oil, divided 1/2 cup milk 1/4 cup half-and-half 3 garlic cloves, peeled 6-8 fresh sage leaves, roughly chopped Salt to taste (about 1 teaspoon) Freshly ground black pepper to taste 2 teaspoons fresh thyme, divided (about 10-15 sprigs) 1/2 cup freshly grated Parmesan cheese, plus more to top Directions: Preheat oven to 400°F (200°C). Grease a large baking sheet with 1 tablespoon of olive oil. Spread the cubed butternut squash and garlic cloves on the baking sheet, drizzling with the remaining tablespoon of olive oil. Roast for 15-20 minutes, until the squash is tender. Set aside to cool but keep the oven on. In a food processor, blend together the milk, half-and-half, roasted garlic, chopped sage, 1 teaspoon of thyme, salt, and pepper. Add half of the roasted butternut squash (about 2 cups) and blend until smooth. In a small-medium casserole dish (1.5 - 2.5 quarts), combine the chickpeas and remaining roasted squash. Pour the butternut squash sauce over the mixture, stirring gently to combine. Top generously with grated Parmesan and the remaining fresh thyme leaves, and sprinkle with black pepper. Bake for 10 minutes, until the casserole is warmed through and the cheese melts. Broil for 2-3 minutes to brown the Parmesan slightly, watching closely to prevent burning. Let cool for 10 minutes before serving. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 6 This Baked Chickpeas with Butternut Squash dish is an ode to cozy fall flavors with tender butternut squash, nutty chickpeas, and a creamy sauce infused with fresh sage and thyme. The roasted garlic and Parmesan add a rich, savory depth that makes every bite warming and comforting. It’s the perfect side or main for a chilly evening meal, bringing together wholesome ingredients in a simple yet elegant casserole. The beauty of this dish is in its simplicity; it's easy to prepare and versatile enough to pair with a variety of sides or enjoy on its own. Whether you’re hosting a dinner or looking for a quick weekday meal, this Baked Chickpeas with Butternut Squash casserole is sure to please with its creamy texture, balanced flavors, and delightful aroma. It’s a seasonal favorite that brings a comforting, home-cooked touch to any table.