Steamed Vegetables With Roasted Chickpeas

Name: Steamed Vegetables With Roasted Chickpeas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams small kabocha or buttercup squash (about , seeded and cut into 1-inch-thick wedges; 425 grams chickpeas, drained and rinsed; 1 heads cauliflower, sliced into florets; 1 teaspoons coriander seeds, crushed; 59 milliliters thinly sliced fresh mint; 2 inches ginger, peeled and thinly sliced; 4 servings Kosher salt; 4 servings Freshly ground pepper; 4 scallions, thinly sliced; 2 Tbsps toasted sesame oil; 4 servings Toasted sesame seeds, for garnish; 227 grams cups snow peas (about; 3 Tbsps unsalted butter

You can never have too many side dish recipes, so give Steamed Vegetables With Roasted Chickpeas a try. This recipe makes 4 servings with 405 calories, 12g of protein, and 22g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have sesame oil, chickpeas, sesame seeds, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes.

Ingredients you will need

Cauliflower