Photo by Fotolia/bravissimos
This dish is sweet yet savory dish is perfect use for squash or sweet potatoes.
Ingredients
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 2-1/2 teaspoons ground cumin, divided
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground allspice
- 2 15-ounce cans chickpeas, rinsed
- 1 pound diced heirloom tomatoes
- 2 cups blanched spinach
- 1 cup quinoa or whole-wheat couscous
- 1/2 cup golden raisins
- 1 cup water
- 1/2 teaspoon salt, divided
- 1-1/2 pounds fresh squash puree
- 1/3 cup finely chopped fresh cilantro
Directions
- Preheat oven to 450°F.
- Heat 2 tablespoons oil in a large oven-proof skillet over medium heat.
- Add onion and cook, stirring occasionally, until tender and browned, about 10 minutes.
- Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.
- Transfer squash puree to a medium bowl, stir in remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt.
- Spread squash evenly over chickpea mixture.
- Cover pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous).
- Cool for 5 minutes. Serve sprinkled with cilantro.
