Recipe

Vegan Butternut Squash and Chickpea Curry

Name: Vegan Butternut Squash and Chickpea Curry
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Ingredients: 3 medium russet potatoes, cut into 1-inch pieces; 2 (15 ounce) cans chickpeas, rinsed and drained; ½ butternut squash - peeled, seeded, and cut into 1-inch pieces; 1 sweet potato, peeled and cut into 1-inch cubes; 1 onion, diced; 2 large carrots, cut into 1 inch pieces; 3 tablespoons vegetable oil; 1 teaspoon salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon ground fennel seeds; 1 teaspoon dried rubbed sage; ½ teaspoon ground black pepper; 2 green onions, chopped (Optional)

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut the vegetables the same size so they cook properly.

Prep 25mCook 45mTotal 70mServes 8

Ingredients

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Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
2
Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
3
Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
4
Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
5
Season with more salt and black pepper to taste. Top with green onions to serve.

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