Ginger-Lime Kale With Squash + Chickpeas Recipe

Name: Ginger-Lime Kale With Squash + Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes); 1 1/2 tbsp olive oil, divided; 1 medium onion, diced; 2 cloves garlic, minced; 1 tbsp fresh grated ginger root; 8 cups thinly sliced kale leaves; 1 1/2 cups organic canned chickpeas, drained and rinsed (TIP: Opt for BPA-free canned beans such as Eden Organic.); 1 tbsp fresh lime juice; 1/4 tsp sea salt; 1/2 cup fresh pomegranate arils

Servings: persons

2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes)
1 1/2 tbsp olive oil, divided
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh grated ginger root
8 cups thinly sliced kale leaves
1 1/2 cups organic canned chickpeas, drained and rinsed (TIP: Opt for BPA-free canned beans such as Eden Organic.)
1 tbsp fresh lime juice
1/4 tsp sea salt
1/2 cup fresh pomegranate arils

1
1.Preheat oven to 400u00b0F. In a medium bowl, toss squash with 1/2 tbsp oil. Spread squash onto a parchment-lined rimmed baking sheet and roast for about 25 minutes, or until squash is fork tender and lightly browned. Remove squash from oven and let cool.
2
2.Heat a wide and deep skillet over medium-low heat. Add remaining 1 tbsp oil to coat skillet. Add onion and cook, stirring, for 5 minutes. Add garlic and ginger, stirring for 30 seconds. Add kale, stirring for 1 minute until kale begins to wilt. Reduce heat to low, cover and cook for 10 minutes, stirring once or twice. Add chickpeas and stir, then cover and cook for another 5 minutes or until chickpeas are heated through. Remove pan from heat and add squash, lime juice and salt. Transfer mixture to large serving bowl and sprinkle with pomegranate arils. Serve immediately.

1067

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes), 1 1/2 tbsp olive oil, divided, 1 medium onion, diced, 2 cloves garlic, minced, and more.

Yes, Ginger-Lime Kale With Squash + Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger-Lime Kale With Squash + Chickpeas

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