Spinach with Chickpeas and Butternut Squash

Name: Spinach with Chickpeas and Butternut Squash
Cuisine: American
Ingredients: 1 can cooked chickpeas; 1/2 butternut squash, peeled and cut into pieces, raw; Chopped, washed, raw spinach; 1 onion, chopped; 3 garlic cloves, minced; 1 mixture: 3 cups water (about 710 ml), garlic, salt, and 1/2 vegetable bouillon cube; 1 mixture: 1 cup water (about 240 ml), 1 teaspoon oats, and food coloring; Bay leaf, olive oil, and sweet paprika

Guadalupe Olivares @cook_12709856

Córdoba

A delicious, hearty stew

Guadalupe Olivares @cook_12709856

Córdoba

A delicious, hearty stew

Saved

Ingredients

1 cancooked chickpeas
1/2butternut squash, peeled and cut into pieces, raw
Chopped, washed, raw spinach
1onion, chopped; 3 garlic cloves, minced
1mixture: 3 cups water (about 710 ml), garlic, salt, and 1/2 vegetable bouillon cube
1mixture: 1 cup water (about 240 ml), 1 teaspoon oats, and food coloring
Bay leaf, olive oil, and sweet paprika

Saved

Steps

1

Sauté the chopped onion and minced garlic in olive oil until translucent.
2

Add the raw spinach and sweet paprika. Stir for a few minutes until the spinach wilts.
3

Add the chopped raw butternut squash, the garlic-salt-bouillon mixture, and the bay leaf. Cook for a while until the squash softens but is not mushy.
4

Finally, add the oat and food coloring mixture. Stir, check the salt, and let it cook a little longer to bring everything together. Ready to serve.