Steamed Vegetables With Roasted Chickpeas Recipe

Name: Steamed Vegetables With Roasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges; 1/2 head cauliflower, sliced into florets; 1 2 -inch piece ginger, peeled and thinly sliced; Kosher salt; 4 cups snow peas (about 8 ounces); 1/2 teaspoon coriander seeds, crushed; 2 tablespoons toasted sesame oil; 1 15 -ounce can chickpeas, drained and rinsed; 3 tablespoons unsalted butter; 4 scallions, thinly sliced; Freshly ground pepper; Cooked brown rice, for serving (optional); 1/4 cup thinly sliced fresh mint; Toasted sesame seeds, for garnish; Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g);; Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g

Servings: persons

1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
1/2 head cauliflower, sliced into florets
1 2 -inch piece ginger, peeled and thinly sliced
Kosher salt
4 cups snow peas (about 8 ounces)
1/2 teaspoon coriander seeds, crushed
2 tablespoons toasted sesame oil
1 15 -ounce can chickpeas, drained and rinsed
3 tablespoons unsalted butter
4 scallions, thinly sliced
Freshly ground pepper
Cooked brown rice, for serving (optional)
1/4 cup thinly sliced fresh mint
Toasted sesame seeds, for garnish
Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g);
Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g

1
Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt.
2
Cover and steam until the vegetables are tender, about 25 minutes.
3
Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.
4
Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute.
5
Add the sesame oil and increase the heat to medium-high.
6
Add the chickpeas and cook until crisp, about 5 minutes.
7
Add the butter and scallions; remove from the heat.
8
Divide the vegetables among plates, over rice if desired.
9
Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
10
Photograph by Antonis Achilleos

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges, 1/2 head cauliflower, sliced into florets, 1 2 -inch piece ginger, peeled and thinly sliced, Kosher salt, and more.

Yes, Steamed Vegetables With Roasted 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.

That's it — enjoy your meal!

Steamed Vegetables With Roasted Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions