296g pumpkin or butternut squash, peeled and 3/4-inch cubes133 kcal
152g cooked chickpeas, drained249 kcal
127g yellow onion, finely chopped51 kcal
7g garlic, minced10 kcal
5g ginger, minced4 kcal
20g olive oil177 kcal
6g berbere spice blend18 kcal
13g lemon juice4 kcal
2g salt0 kcal
169g water0 kcal
Cooking instructions
Heat the oil in a small pot over medium heat. Add the onion and cook until golden and jammy, 8 to 10 minutes.
Add the garlic and ginger and cook 30 seconds. Stir in berbere and cook 30 seconds to bloom.
Add the pumpkin, chickpeas, salt, and water. Bring to a simmer, cover, and cook until the pumpkin is tender, 12 to 15 minutes.
Uncover and lightly mash a few pumpkin pieces against the side of the pot to thicken. Simmer 3 to 5 minutes until saucy.
Stir in lemon juice, taste for salt, and serve hot.
Estimated macros
19 gProtein
79 gCarbohydrates
30 gFat
18 gFiber
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