St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Roasted Squash & Spiced Chickpea Rice

Our aromatic blend of spices gives this dish sensational sunshine vinbes. We used lemon to sharpen this dish but yhou could use other citrus fruits such as lime or orange.

Recipe Video

Recipe Ingredients

¼ small butternut squash – peeled & diced (2-3cm)
½ an onion – diced
1 clove garlic – finely chopped
2 tsp aromatic blend
100g basmati rice – washed & strained 3 times
200ml water
½ tin chickpeas – drained
½ vegetable stock cube
½ lemon (or other citrus fruit) – cut into 4 wedges

Optional Ingredients

Optional: feta, olives, green salad, flatbread, Greek yoghurt, tzatziki, fresh herbs, flaked almonds, lemon wedges, olive oil

Recipe Instructions

Wash & prepare vegetables as described, pre-heat oven to 180°C.

Put prepared squash in suitable baking tray, drizzle with oil, add salt & pepper. Mix contents of tray to ensure seasonings are nicely distributed and oil has coated the squash. Place in oven and roast until golden (20-30 mins) tossing halfway through cooking.

Meanwhile, place onion into saucepan with a little oil and cook over medium heat until soft (3-4 mins).

Add garlic and cook out for a minute before adding the spices and cooking for a minute stirring frequently to avoid them smoking.

Now add the rice, water, chickpeas and stock cube bring everything to a boil, then reduce to a low simmer, stir well and cover with a lid. Keep on cooking until rice is tender (12 – 15 mins) stirring occasionally – if all liquid is absorbed before the rice is tender add a little extra water and continue cooking.

Check for seasoning adding more salt and pepper as desired finish with juice from 2 wedges of lemon.

Serve with roasted squash on top of rice and lemon wedges on the side, great as a main course or alongside optional extras for a special occasion dinner.

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