• 1 Medium Butternut Squash
• 2 Cups of Dried Garbanzo Beans
• 4 Medium Vine Ripe Tomatoes
• 1/3 of a Sweet Onion or Yellow Onion
• 1 Sprig of Fresh Rosemary
• 1 Tablespoon of Coconut Oil
• 1 Medium Yellow or Green Pepper
Peruvian Marinade Mix the following ingredients in one large bowl
1 Tablespoon of Cumin Powder
1 Cup of Braggs Liquid Aminos (Healthy option for Soy Sauce)
1 Teaspoon of unfiltered apple cider vinegar
½ Cup of Hoisin Sauce
1 to 2 squeeze of limes (Based on preference)
Chop Onions, Tomatoes and Yellow or Green Pepper
Place the veggies in the Marinade to absorb flavors
Rinse dry beans thoroughly with cold water.
Soak garbanzo beans in a large mixing bowl for a minimum of 8 hours (Preferably overnight)
Cover with water (½ an inch over bean) it is better to cover with a paper towel.
(If using canned garbanzo beans, then use 2 x 16 oz cans)
Place beans in a quart size pot, cover with water
Cook on Med/High Heat • Cover with a lid • Bring to a High boil.
Spoon out any white foam from the high heat
Turn to med/low when boiling point is reached • Cover with lid until tender
Approximate cooking time: 40-60 minutes • Drain the water from the beans
Return to pot and let stand
Next let’s prepare the squash
Roasted Butternut Squash Directions
Pre-heat oven to 350 degrees
Take chopped butternut squash with skin on – do not include seeds
Do not use the fat end of the squash in this recipe
Place squash in a cast iron skillet • Massage coconut oil over chopped squash
Pluck 10 rosemary leaves and sprinkle over squash
Bake squash for approximately 20-30 minutes
Remove cast iron skill with squash from oven
Immediately turn off oven
Place marinated veggies and garbanzo beans in cast iron skillet with squash
Return skillet into oven to allow for coagulation
Keep in oven for ten more minutes with no heat. When ready to eat enjoy alone or on top of quinoa, black rice or spiralized zucchini.
This dish is known for its medicinal aid to acid reflux or digestion issues.
Enjoy the bright color and rich flavors of this dish.
Kim Yokely is a Certified Massage Therapist, Cranial Sacral Therapist, Reflexologist, Aromatherapist and Celebrity Vegan Chef that travels between Nashville, Los Angeles, Atlanta, Detroit and D.C. you can find her on Instagram@thebalmlifestyle