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In the world of plant-based cooking, few dishes can rival the delightful harmony of flavors and textures found in Sweet & Savory Honey Roasted Chickpeas and Butternut Rice. This recipe not only offers a nutritious meal rich in protein and fiber, but it also brings together the natural sweetness of honey and butternut squash with the savory crunch of roasted chickpeas. The result is a dish that is as satisfying as it is healthful, making it an ideal choice for both lunch and dinner. Its vibrant colors and rich flavors promise to please both the palate and the eye, ensuring that it becomes a favorite in any kitchen.

Honey Roasted Chickpeas and Butternut Rice

Discover the delightful blend of flavors in Sweet & Savory Honey Roasted Chickpeas and Butternut Rice, a perfect plant-based meal that satisfies both taste and nutrition. This recipe combines protein-packed chickpeas, creamy butternut squash, and the natural sweetness of honey, creating a delicious dish that is eye-catching and healthful. Ideal for lunch or dinner, this vibrant meal is easy to prepare and sure to impress both vegetarian enthusiasts and curious omnivores alike.
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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: pinch of cayenne pepper for 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 crunch

Instructions
 

Preheat the oven: Start by preheating your oven to 400°F (200°C).

    Prepare the chickpeas: Spread the drained chickpeas on a clean kitchen towel and pat them dry completely. This is key for achieving crispiness.

      Season the chickpeas: In a mixing bowl, combine the olive oil, honey, smoked paprika, sea salt, black pepper, and cayenne pepper (if using). Add the dried chickpeas and toss well until coated evenly.

        Roast the chickpeas: Spread the chickpeas on a baking sheet in a single layer. Bake for 25-30 minutes, stirring halfway through, until they are golden and crispy. Keep an eye on them towards the end to prevent 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 cook for about 5 minutes until it becomes slightly tender.

            Add the cinnamon and rice: Stir in the ground cinnamon and cook for another minute. Then, add the brown rice and stir to coat it with the spices.

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

                Combine and serve: Once the chickpeas and rice are cooked, fluff the rice with a fork. Serve the butternut rice on plates or in bowls, topped with the honey roasted chickpeas and garnished with chopped parsley and optional pumpkin seeds for added texture.

                  Enjoy! This dish can be served warm or at room temperature and is perfect for lunch or dinner!

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