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Preparation Time: 10 minutes
Cooking time: 30 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 850g (1lb 8oz) prepared butternut squash, diced
- 1 tsp paprika
- Low-calorie cooking spray
- 250g (8oz) cherry tomatoes
- 2 red onions, chopped
- 3 garlic cloves, finely chopped
- 1 tsp dried chilli flakes
- 350g (12oz) curly kale, large stalks discarded
- 2 x 400g (14oz) cans chickpeas, drained and rinsed
- 2 tbsp juice from an unwaxed lemon, plus wedges to serve
- 100g (4oz) fat-free natural Greek yogurt
- Salt and pepper
Method
1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7.
2. Put the squash, paprika and some seasoning in a large non-stick roasting tin and spray with low-calorie cooking spray. Toss well, spread out in an even layer and roast for 20 minutes or until golden and tender, adding the cherry tomatoes for the last 10 minutes.
3. Meanwhile, put the onions, garlic and 3 tbsp water in a large non-stick frying pan over a medium heat. Stir-fry for 5 minutes, then add the kale and cook for 3 minutes or until the kale has wilted and is just tender.
4. Stir in the chickpeas and most of the chilli flakes, season lightly and stir-fry for 2 minutes. Stir the squash and cherry tomatoes into the chickpea mixture and sprinkle over the lemon juice. Serve with the lemon wedges, a drizzle of yogurt and the remaining chilli flakes sprinkled over.
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