Butternut and Chickpea Bake with Herb Crumb
In short: Tender butternut squash and chickpeas baked in a spiced tomato sauce under a crisp garlic and parsley breadcrumb topping. A cozy vegan dish. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Squash and chickpeas are an easy pairing, the first sweet and soft and the second nutty and firm. They are baked together in a tomato sauce seasoned with smoked paprika, cinnamon and thyme, then topped with a crisp mix of breadcrumbs, garlic, parsley and nutritional yeast. The dish is mostly hands-off once it is in the oven. Serve it with a green salad or over rice or couscous.
Instructions
- Heat the oven to 200°C (400°F). Combine the squash, chickpeas, onion and garlic in a large baking dish.
- Stir the tomatoes, stock, oil, paprika, thyme, cinnamon, salt and pepper together and pour over the vegetables. Mix well so everything is coated.
- Cover the dish tightly with foil and bake for 30 minutes, until the squash begins to soften.
- Meanwhile, mix the breadcrumbs, oil, parsley, nutritional yeast, garlic and salt in a bowl until the crumbs look evenly moist.
- Remove the foil, stir the bake gently and spread the crumbs over the top.
- Bake uncovered for 20 to 25 minutes, until the squash is tender, the sauce is thick and the topping is golden. Rest for 5 minutes before serving.
Tips
- Cut the squash into even cubes. If they are too large, the center will stay firm while the outside turns to mush.
- Pre-cut squash saves time. Add a handful of kale or spinach for the last 10 minutes, and a spoonful of tahini on top when serving.
Questions and answers
Can I use pumpkin or sweet potato instead of butternut?
Yes. Use the same weight of pumpkin or sweet potato. Sweet potato cooks slightly faster, so check it after 20 minutes of covered baking.
Can I make this ahead of time?
Bake the dish without the crumb, cool and refrigerate for up to 3 days. Reheat, add the crumb and bake for 20 minutes until crisp.
Can I make it gluten-free?
Use gluten-free breadcrumbs, or replace them with crushed pumpkin seeds or chopped almonds mixed with the oil and herbs.
How long does it take to make Butternut and Chickpea Bake with Herb Crumb?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Butternut and Chickpea Bake with Herb Crumb?
About 380 kcal per serving, with 11 g of protein, 48 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 48 g |
| Fat | 16 g |
| Fiber | 11 g |
| Sugar | 15 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
