Exclusive Vegan Digest Recipes
Chickpeas & Broccoli in Cumin Squash Sauce Vegan Recipe
1 pound broccoli florets
1 medium butternut squash
2 cups cooked chick peas
2 tsp. cumin
1/2 tsp. garam masala
Preheat the oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds.
Place the sqaush face down on a cookie sheet and cook for approximately 45 minutes or until the
flesh is tender.
Once the squash is done cooking, scoop out the flesh with a spoon and place into a food processor. Add 1/2 a cup of the
chick peas, 1/4 cup water, and spices. Process until smooth sauce is formed, adding water until desired consistency is achieved. Set aside.
Steam the broccoli florets until just tender. Combine broccoli, remaining 1 1/2 cups of chickpeas, and squash sauce.
Heat if necessary.