Butternut Pumpkin Squash and Chickpea Hash

A deeply comforting & nourishing dish.

It has some of my favourite vegetables in it - pumpkin, kale, purple (red) onions - all softly cooked together & fragranced with cumin, oregano and smokey paprika. 

Beyond it's flavour I particularly like this dish because of the polyphenols it contains (polyphenols are natural plant compounds) which have antioxidant & anti inflammatory effects. 

Anti inflammatory benefits from food are really important in perimenopause & menopause  because there can be increased inflammation at this time. 

If you'd like to see some video of me making this recipe head to my instagram here. 

2 tbs extra virgin olive oil
1 large/230g purple onion, peeled & chopped
½ /500g butternut pumpkin/squash, deseeded & chopped into small chunks or thin slices
2 cloves garlic, peeled & chopped
½ tsp cumin seeds
½ tsp dried oregano
¼ - ½ tsp smoked paprika (depending on how punchy & fresh it is)
2 big handfuls of greens - such as chopped kale & some finely sliced green cabbage
2 handfuls/120g cooked chickpeas or other cooked bean
Salt & pepper
Optional - ¼ lemon 

Other protein sources besides the chickpeas to add in - 2 tablespoon pumpkin seeds plus 140g firm tofu (crumbled in), or chunks of white fish filet or crack in some eggs into the centre to cook.

In a large deep sided frypan or saucepan with a lid on, gently cook the onions & pumpkin with the oil, until the pumpkin is softened.
Add the garlic, herbs, cabbage & greens. Pop the lid back on & cook until the green leaves have wilted.
Stir in the cooked chickpeas, seeds & tofu (if you’re not used to tofu, it doesn’t need cooking as it’s ready to eat, just crumble it in to warm).
Toss around to warm, then add salt & pepper.
Tip out into 2 serving bowls, squeeze a wedge of lemon over each bowl to finish, as this helps liven up the flavours.

©Emma’s Nutrition