Chickpea Butternut Pilaf

This hearty plant-based meal will stick to your ribs. It's packed with protein and highly flavored with aromatic spices and basmati rice. The sweetness of the roasted squash gives a smooth counterpoint to the heat from crushed red pepper.

1 small butternut squash, peeled, seeded and cubed 1/2-inch, about 3 cups

2 stalks celery, finely diced

1/4 cup frozen peas, thawed

2 cloves garlic, minced

1 can chickpeas, rinsed and drained

1/4 tsp coriander powder

1/8 tsp ground nutmeg

1/4 tsp ground cinnamon

dash crushed red pepper flakes, to taste

3 cups cooked brown rice (I used Basmatti)

2 green onions, finely sliced

Preheat oven to 425F.  Toss the squash with a dash of olive oil, kosher salt and black pepper.  Scatter on a rimmed roasting pan.  Roast for about 30 minutes, turning once, until the squash browns up a bit and is just softened.

Meanwhile, sauté the celery in a skillet in a dash of olive oil. 

After about 5 minutes add the garlic and cook another 2-3 minutes. Add the peas, rice and one of the green onions and heat through.

Meanwhile in another skillet, sauté the chickpeas with a dash of olive oil and the coriander, nutmeg, cinnamon and red pepper flakes.  

Salt and pepper to taste. Cook for about 5 minutes.

Now gently fold in the squash with the rice mixture.  

Then fold in the chick peas. Transfer to a serving bowl and garnish with the remaining green onion.

Serves 4.