Chickpea and Butternut Squash Casserole

1. 1

   Pre-heat oven to 180 cup degrees (350F/180C).

2. 2

   Put chick peas in saucepan, cover with cold water & bring to boil over high heat.

3. 3

   Reduce heat to medium and simmer covered 30 minutes or until tender.

4. 4

   Drain and set aside.

5. 5

   Meanwhile, heat oil in large, heat-proof casserole over medium-high heat.

6. 6

   Add onion and squash, cook, stirring 10 minutes or until soft.

7. 7

   Add garlic and thyme, stir.

8. 8

   Add chick peas, stock and tomatoes, bring to a boil.

9. 9

   Place casserole in oven and roast 30 minutes or until chick peas and squash are tender.

10. 10

    Remove from oven and stir in spinach.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.