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. 🙂

Ingredient

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)

Directions

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!)

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.