Cinnamon and Butternut Chickpeas

By devogirl

Happy Herbivore
Cal 418 fat 2.5g carb 88g fiber 8.8g sugars 14g protein 11g

Ingredients

• 15 oz chickpeas
• 3 cups butternut squash, diced
• 1/4 cup pure maple syrup
• 1 Tbsp cinnamon
• 1/2 tsp nutmeg
• 4 cups brown rice, cooked

Preparation

Step 1

Preheat oven to 375F. Combine all of the ingredients together, minus rice, in a big bowl and mix them until the wet ingredients and spices cover the squash and chickpeas. Lay the squash and chickpeas out out a baking tray lined with parchment paper and spread them out keeping it as close to obne layer as possible. Roast for 20-30 mins until the squash is fork tender and the chickpeas slightly nutty. Serve over cooked rice.