Sweet 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.
Teriyaki-Style Chickpeas with Roasted Squash
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Asian
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Sweet 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.
Author:AK
Ingredients
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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)
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4 tbsp RAWGORILLA Organic Coconut Aminos
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1 tbsp Organic Coconut Sugar
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1 tbsp fresh ginger, grated
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1 garlic clove, crushed
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1 tsp cornflour mixed with 2 tbsp water
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2 spring onions, sliced
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1 tsp sesame seeds
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Rice, to serve
Directions
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.
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