Steamed Vegetables With Roasted Chickpeas Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups snow peas (about 8 ounces)

Cooked brown rice, for serving (optional)

1/4 cup thinly sliced fresh mint

Freshly ground pepper

1 2-inch piece ginger, peeled and thinly sliced

Toasted sesame seeds, for garnish

2 tablespoons toasted sesame oil

1/2 teaspoon coriander seeds, crushed

1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges

Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g);

3 tablespoons unsalted butter

1 15-ounce can chickpeas, drained and rinsed

Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g

4 scallions, thinly sliced

Kosher salt

1/2 head cauliflower, sliced into florets

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