Pan-cooked squash with rosemary and chickpeas
Small squash cubes cooked covered, then browned in a pan with chickpeas, garlic and rosemary.
Active time30 min
CookingNot specified
Total1 h
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Ingredients
- 10 g garlic
- 800 g red kuri squash
- 3 g rosemary
- 30 ml olive oil
- 500 g cooked, drained chickpeas
- 3 g salt
Preparation
Remove the squash seeds and peel the garlic. Wash the squash and cut into 1 cm cubes. Rinse and dry the chickpeas. Crush the garlic.
10 g garlic800 g red kuri squash500 g cooked, drained chickpeas- knife
- chopping board
Heat the oil in a large sauté pan and add the squash and salt. Cover and cook gently for 15 to 20 minutes, stirring often until tender. Watch to prevent sticking; add a spoonful of cooking water if needed.
30 ml olive oil3 g salt- large sauté pan
- lid
Add the chickpeas, garlic and rosemary. Cook uncovered for 8 to 10 minutes, stirring until the chickpeas are hot and the squash lightly golden.
3 g rosemary- sauté pan
- spatula
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration