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In a culinary landscape where flavor meets nutrition, the recipe for Sweet & Savory Honey Roasted Chickpeas & Butternut Rice stands out as a delightful and wholesome option. This dish harmoniously blends the earthy richness of roasted chickpeas with the natural sweetness of butternut squash, creating a meal that is not only delicious but also visually appealing. Ideal for a cozy dinner or a vibrant lunch, this recipe captures the essence of comfort food while adhering to a health-conscious ethos.

Honey Roasted Chickpeas and Butternut Rice

Discover the perfect blend of flavor and nutrition with Sweet & Savory Honey Roasted Chickpeas & Butternut Rice. This delightful dish combines crispy roasted chickpeas with the creamy sweetness of butternut squash, creating a vibrant meal that's both satisfying and nourishing. Ideal for any mealtime, it's packed with plant-based protein, fiber, and essential vitamins. Explore its versatility with different spices and veggies for exciting variations throughout the week!
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Ingredients
  

For the Honey Roasted Chickpeas:

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

3 tablespoons honey

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Optional: a pinch of cayenne pepper for extra heat

For the Butternut Rice:

1 cup long-grain brown rice

1 medium butternut squash, peeled, seeded, and diced

1 tablespoon olive oil

1/2 teaspoon ground cinnamon

Salt and pepper to taste

2 cups vegetable broth

1/4 cup fresh parsley, chopped (for garnish)

Optional: 1/4 cup pumpkin seeds for added crunch

Instructions
 

Preheat the oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the chickpeas.

    Prepare the chickpeas: Drain the chickpeas and spread them on a clean kitchen towel. Pat them dry thoroughly; this step is crucial for achieving that delightful crispiness.

      Season the chickpeas: In a mixing bowl, whisk together olive oil, honey, smoked paprika, sea salt, black pepper, and cayenne pepper (if you desire a spicy kick). Add the dried chickpeas to the bowl and toss until each one is evenly coated with the mixture.

        Roast the chickpeas: Spread the seasoned chickpeas out on a baking sheet in a single layer. Bake for 25-30 minutes, stirring halfway through to ensure even roasting. Keep a watchful eye towards the final minutes to avoid burning.

          Cook the rice: While the chickpeas are roasting, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced butternut squash and sauté for about 5 minutes, or until it begins to soften.

            Incorporate spices and rice: Stir in the ground cinnamon and cook for an additional minute to allow the flavors to meld. Then, add the brown rice, stirring to ensure it’s coated with the delicious spices.

              Add the broth: Pour in the vegetable broth and season with salt and pepper. Bring this mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 40-45 minutes, or until the rice is tender and has absorbed all the liquid.

                Combine and serve: Once both the chickpeas and rice are cooked, use a fork to fluff the rice. Serve the butternut rice onto plates or in bowls, topping each serving with the crispy honey roasted chickpeas. Garnish with chopped parsley and sprinkle with optional pumpkin seeds for an extra layer of texture.

                  Enjoy! This vibrant dish can be enjoyed warm or at room temperature, making it a wonderful option for lunch or dinner.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings