Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.

2. 2

   Add all 2.5 pounds of butternut squash cubes to the hot oil in a single layer and flash-fry for 7-9 minutes, turning occasionally, until golden brown and tender-crisp.

3. 3

   Remove the fried butternut squash from the skillet and set aside, then add the remaining 2 tablespoons of olive oil to the same skillet over medium heat.

4. 4

   Add all 200 grams of thinly sliced red onion to the skillet and sauté for 5 minutes until softened and translucent, then stir in all 12 grams of minced garlic, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of chili flakes, cooking for 1 minute until fragrant.

5. 5

   Stir in all 400 grams of rinsed chickpeas and all 410 grams of undrained diced tomatoes, bringing the mixture to a gentle simmer and cooking for 8-10 minutes until the sauce has slightly thickened.

6. 6

   Return the flash-fried butternut squash to the skillet with the spiced chickpea and tomato mixture, gently tossing to combine.

7. 7

   Remove the skillet from the heat, then stir in 2 tablespoons of fresh lemon juice and 10 grams of fresh chopped parsley, seasoning generously with salt and black pepper to taste.