Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and in a large bowl, toss 1 medium (approximately 1 kilogram) butternut squash, peeled, seeded, and cut into 2.5 cm cubes, with 2 tablespoons (30 ml) of olive oil, 1 teaspoon (5 grams) of sweet paprika, and a pinch of salt and black pepper until evenly coated.

2. 2

   Spread the seasoned butternut squash in a single layer on a large baking sheet and roast in the preheated oven for 20-25 minutes, or until tender-crisp and lightly caramelized, stirring once halfway through the cooking time.

3. 3

   While the squash roasts, heat the remaining 2 tablespoons (30 ml) of olive oil in a large oven-safe skillet or Dutch oven over medium heat, then add 1 large (200 grams) finely chopped onion and sauté for 5-7 minutes until softened and translucent.

4. 4

   Stir in 4 cloves (20 grams) of minced garlic, 1 tablespoon (15 ml) of tomato paste, 1 teaspoon (5 grams) of ground cumin, 1/2 teaspoon (2.5 grams) of pul biber (Aleppo pepper flakes), 1/2 teaspoon (2.5 grams) of dried mint, and 1/4 teaspoon (1.25 grams) of sumac, cooking for 1-2 minutes until fragrant.

5. 5

   Add 2 cans (400 grams each) of drained and rinsed chickpeas along with 1 cup (240 ml) of vegetable broth, the juice of 1/2 lemon (about 2 tablespoons / 30 ml), and a pinch of salt and black pepper to the skillet, bringing the mixture to a gentle simmer for 5 minutes.

6. 6

   Carefully fold the roasted butternut squash into the chickpea mixture in the skillet, ensuring all ingredients are well combined.

7. 7

   Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the liquid has slightly reduced and the casserole is bubbling, then remove from the oven and let it rest for a few minutes before serving.

8. 8

   Garnish the Fırında Balkabağı Güveç generously with 1/2 cup (15 grams) of fresh chopped parsley before serving hot.