| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
- 1/2 head cauliflower, sliced into florets
- 1 2 -inch piece ginger, peeled and thinly sliced
- Kosher salt
- 4 cups snow peas (about 8 ounces)
- 1/2 teaspoon coriander seeds, crushed
- 2 tablespoons toasted sesame oil
- 1 15 -ounce can chickpeas, drained and rinsed
- 3 tablespoons unsalted butter
- 4 scallions, thinly sliced
- Freshly ground pepper
- Cooked brown rice, for serving (optional)
- 1/4 cup thinly sliced fresh mint
- Toasted sesame seeds, for garnish
Instructions
- Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.
- Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat.
- Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
Nutrition Facts
| Calories | 368 |
| Total Fat | 16 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 23 milligrams |
| Sodium | 795 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 11 grams |
| Protein | 11 grams |
Reviews
I like all the healthy ingredients, and the look of the dish, but it was too much work, time, and dishes to make again. Followed recipe exactly,didn’t go well- flavors did not make sense together. Texture was also strange- greasy on the outside, dry on the inside.
Gave it 2 stars because I am vegetarian and appreciate recipes that are heavy on veg and light on carbs and cheese.
Gave it 2 stars because I am vegetarian and appreciate recipes that are heavy on veg and light on carbs and cheese.
Tried this recipe w/o the squash and the coriander and I added garlic to it and had it with rice and soy sauce in the rice….pretty good lunch
I agree with schmeckyny. The picture looks good, but the flavor combination is horrible. I only used the squash, cauliflower, snow peas, scallions, sesame seeds and rice – but the squash clashed horribly with the cauliflower. I also had to add a lot of salt at the end to make it edible. I recommend skipping the butternut squash – or just skipping this recipe all together.
I thought the flavors in this recipe – coriander, ginger, toasted sesame, mint – would make for a flavorful, light meal. But it ended up being a hodgepodge of stuff that didn’t work. The butter on the chickpeas was totally unnecessary and just made them greasy, and the flavors got lost in the overall composition. And the whole thing desperately needed salt. Not worth the effort (and chopping) for a weeknight dinner. Better luck next time!