23Ingredients
560Calories
40Minutes

Ingredients

  • 14 ounces chickpeas (: drained, rinsed, and blotted dry)
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon corriander (ground)
  • 1 dash cayenne powder
  • 4 cups butternut squash (diced, cut into ~1 1/2 inch pieces)
  • 1 red onion (medium, cut into wedges)
  • 1 tablespoon olive oil
  • 1/4 teaspoon corriander (ground)
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1 dash cayenne (and allspice)
  • 1 clove garlic (finely minced)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons tahini paste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 4 tablespoons plain greek yogurt
  • 2 tablespoons water (plus more if needed)
  • Israeli couscous (or 1 1/2 cups pearl)
  • 8 cups savoy spinach (baby)
  • 6 ounces feta cheese (crumbled)
  • 1/2 cup kalamata olives (halved)
Read Directions

NutritionView more

560Calories
Sodium66%DV1580mg
Fat45%DV29g
Protein35%DV18g
Carbs20%DV61g
Fiber44%DV11g

PER SERVING *

Calories560Calories from Fat260
% DAILY VALUE*
Total Fat29g45%
Saturated Fat9g45%
Trans Fat
Cholesterol40mg13%
Sodium1580mg66%
Potassium1140mg33%
Protein18g35%
Calories from Fat260
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber11g44%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
This recipe really impressed me; it's my first foray into true vegetarianism and this dish encouraged me that my efforts were being rewarded! Great flavor!