Butternut Chickpea Puree

Last week, I made a vegan brunch for the girls. It was seared tofu topped with sauté shitake on a bed of butternut chickpea puree. My favorite item in the picture is actually the butternut chickpea puree. It has over the months become a comfort food to me…there are days I would just sit there with a bowl and spoon.  I hate to say it…anything you eat with a spoon is just AWESOME! However, when you have people over…I would recommend you top it like the different pictures here.  🙂



Vegan Option

  • 2cups of chickpeas (drained)
  • 4cups of butternut squash (diced)
  • 1tsp of curry powder
  • 1tsp of garlic powder
  • 1tsp of onion powder
  • 1tsp of pink Himalayan salt
  • 1tsp of coconut oil
  • 1/4cup of veggie stock
  • (Optional…salt at the end to adjust to taste and veggie stock to thin out the puree)




  • In a separate pot, put the chickpeas, veggie stock, salt, and the rest of the seasoning.
  • Get the ingredients in the pot to a boil…make sure you keep mixing during this process. If you do not mix, the mixture CAN BURN.
  • Next, turn off the heat and place the lid on the pot.
  • Leave it for 5min and move on to the butternut squash.Place the butternut squash into a steam till tender.
  • Depending on the size it can take 15-30min.

(MY CHEAT: I place it in a Pyrex bowl with a plate on top and microwave it for 2-5min…DONE!)

  • IMG_1475.JPG

    A Poached Egg is My Favorite Topping!

    Take the warm butternut squash and place it in the blender.

  • I place half of the squash and let it blend and then the rest of the squash to make sure it blends uniformly.
  • Once the butternut is blended (keep in the blender), add the chickpeas from the pot and the 1tsp. of coconut oil.
  • I put it on high and make sure everything is blended together smoothly.
  • You can use a little stock to thin it out and help the blender along.

NOTE: Do no use too much stock, as you do not want it too watery!



21Day Container Count

1G 1Y .25TSP


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