As soon as Fall hits, I cannot stop thinking about all of the recipes I’m going make, using pumpkins, sweet potatoes, and various squashes. This is a recipe that is full of protein, flavour, and a little bit of sweetness from the maple syrup. It is hearty, but at the same time not too filling, and is perfect for a cool Fall evening.

Ingredients:

Chickpeas

1 can of chickpeas (540 mL) 3 sage leaves, chopped 1 sprig of rosemary 2 sprigs of oregano 2 tbsp of maple syrup

Quinoa mixture

2 cups of water 1/2 cup of quinoa 3/4 butternut squash, chopped into medium cubes 1 1/2 tbsp of maple syrup 2 sage leaves, chopped 1 sprig of rosemary

Method:

Preheat the oven to 400˚F In a mixing bowl, toss chickpeas, herbs, and maple syrup Roast chickpeas in oven for 40 minutes or until crispy Bring 2 cups of water to bowl Add butternut squash and quinoa and bring water to simmer After about 10 minutes, begin stirring frequently to mash up the squash Simmer until water has been absorbed Mix in roasted chickpeas and cranberries and keep mixture on heat for about 2 minutes Add pepper, to taste Serve