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Paprika-Roasted Chickpeas with Squash & Kale
A satisfying dinner featuring chickpeas cooked, butternut squash, kale.
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- 40 min
- Calories
- 641 kcal
- Protein
- 27.8 g
- Carbohydrates
- 100.4 g
- Fat
- 19.6 g
- Fiber
- 27.1 g
Ingredients
- 220 g chickpeas cooked
- 225 g butternut squash
- 125 g kale
- 4 g paprika
- 12 g olive oil
Instructions
- Preheat oven to 200°C (390°F). Cut vegetables evenly and toss with oil and spices.
- Roast the firm vegetables until almost tender, then add the seasoned protein or cooked legumes.
- Continue until the protein is fully cooked and vegetables caramelize; serve with the cooked grain.
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