Photo: Sorin Gheorghita
Chickpea and butternut squash casserole
15 ingredients
30 min + 1 hr
Serves 6
openrecipes
Make this warming vegetarian supper, topped with potato scones, on a cold winter’s night.
Estimated Nutrition (whole recipe, rough)
1103
Calories
27g
Protein
34g
Fat
169g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz butternut squash
- 2 tbsp vegetable oil
- 1 onion
- 2 garlic
- 2 leeks
- splash white wine
- salt and freshly ground black pepper
- 200g/7oz crème fraîche
- 100ml/3½fl oz double cream
- 1 x 400g/14oz can chickpeas
- 1 tbsp chopped fresh tarragon
- 500g/1lb 2oz potatoes
- 100g/3½oz self-raising flour
- 50g/1¾oz unsalted butter
- and freshly ground saltpepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes