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Nutritional Bonus: Our sprinkling of pomegranate arils peppers this dish with added fiber and vitamin C. The fruit has also been linked to cancer prevention, thanks to a specific combination of nutrients: caffeic acid, luteolin, ellagic acid and punicic acid.
- Preheat oven to 400°F. In a medium bowl, toss squash with 1/2 tbsp oil. Spread squash onto a parchment-lined rimmed baking sheet and roast for about 25 minutes, or until squash is fork tender and lightly browned. Remove squash from oven and let cool.
- Heat a wide and deep skillet over medium-low heat. Add remaining 1 tbsp oil to coat skillet. Add onion and cook, stirring, for 5 minutes. Add garlic and ginger, stirring for 30 seconds. Add kale, stirring for 1 minute until kale begins to wilt. Reduce heat to low, cover and cook for 10 minutes, stirring once or twice. Add chickpeas and stir, then cover and cook for another 5 minutes or until chickpeas are heated through. Remove pan from heat and add squash, lime juice and salt. Transfer mixture to large serving bowl and sprinkle with pomegranate arils. Serve immediately.
- Serving Size 1 1/2 cups
- Calories 278
- Carbohydrate Content 48 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 9 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 205 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g