INGREDIENTS
1
Acorn squash
1 can
Chickpeas
1 tsp
Coriander
1
Garlic clove
1
Lemon (juice and zest)
1
Onion
1/4 cup
Parsley
1/2 cup
Pomegranate arils
2 cups
Vegetable stock, reduced sodium
1 cup
Bulgur, whole grain red
1 tsp
Cinnamon
1 tbsp
Olive oil
1 tsp
Cumin
1/4 cup
Walnuts, toasted