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23Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. chickpeas (1 can, drained, rinsed, and blotted dry)
- 1 Tbsp. olive oil
- 1/4 tsp. smoked paprika
- 1/4 tsp. corriander (ground)
- dashes cayenne powder
- 4 cups butternut squash (diced, cut into ~1 1/2 inch pieces)
- 1 red onion (medium, cut into wedges)
- 1 Tbsp. olive oil
- 1/4 tsp. corriander (ground)
- 1/4 tsp. dried thyme
- 1/2 tsp. kosher salt
- dashes cayenne (and allspice)
- 1 clove garlic (small, finely minced)
- 1/2 tsp. kosher salt
- 2 Tbsp. tahini paste
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 4 Tbsp. plain greek yogurt
- 2 Tbsp. water (plus more if needed)
- 1 1/2 cups Israeli couscous (pearl)
- 8 cups savoy spinach (baby)
- 6 oz. feta cheese (crumbled)
- 1/2 cup Kalamata olives (halved)
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Reviews(2)
Lani 4 months ago
Warm earthy hearty flavor! Since it's winter I cooked the spinach. To reduce calories I put in only 1 olive and 1T feta per serving. It was still delicious!
Lindsay Musser Pacheco 7 years ago
This recipe really impressed me; it's my first foray into true vegetarianism and this dish encouraged me that my efforts were being rewarded! Great flavor!