persian

Roasted Squash and Chickpea Pilaf with Raisins

Name: Roasted Squash and Chickpea Pilaf with Raisins
Yield: 1 serving
Cuisine: persian
Ingredients: 52 g basmati rice, dry; 180 g butternut squash, peeled and diced; 111 g canned chickpeas, drained and rinsed; 17 g raisins; 15 g olive oil; 8 g lemon juice; 1 g ground cumin; 0.69 g ground cinnamon; 2 g salt; 0.42 g black pepper

This roasted dish pairs butternut squash, peeled and diced with canned chickpeas, drained and rinsed, raisins and basmati rice, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegan Vegetarian Heart friendly Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

108 g Carbohydrates

19 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

52g basmati rice, dry 190 kcal
180g butternut squash, peeled and diced 81 kcal
111g canned chickpeas, drained and rinsed 182 kcal
17g raisins 51 kcal
15g olive oil 133 kcal
8g lemon juice 2 kcal
1g ground cumin 4 kcal
1g ground cinnamon 2 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

butternut squasholive oilground cinnamonsalt
Heat oven to 425F (220C). Toss diced squash with half the olive oil, salt, and cinnamon; roast 18-22 minutes until browned and tender.
basmati rice
Rinse the rice and cook in salted boiling water 10-12 minutes until tender; drain well.
olive oilground cumin
In a skillet over medium heat, warm the remaining olive oil and toast the cumin for 20 seconds.
basmati ricebutternut squashcanned chickpeasraisins
Add chickpeas and raisins to the skillet and warm 2-3 minutes. Fold in the cooked rice and roasted squash.
lemon juicesaltblack pepper
Finish with lemon juice and black pepper. Taste and adjust salt, then serve hot.