Roasted squash and chickpeas with tahini sauce - vegan

Name: How to cook Roasted squash and chickpeas with tahini sauce - vegan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: for 2 servings
Cuisine: Us

Introduce

Chef :

Alessandra

Roasted squash and chickpeas with tahini sauce - vegan

An Ottolenghi- inspired dish with lots of Middle Eastern flavours. Lovely served with cavolo nero, kale or a green salad. I used 2 tbsp tahini for the sauce ... and there was a lot so maybe start with 1tbsp and see how it goes. I forgot to add the mint until after the photo 😁#vegan #vegetarian #healthydinner

Ingredient

Food ration :

for 2 servings

1/2

onion squash (200g -ish), chopped into 2-3 cm chunks

1/2 can

chickpeas, rinsed and drained

2 tbsp

olive oil

1 tbsp

za’atar

Handful

pinenuts

A few

fresh mint leaves

1-2 tbsp

tahini

1-2 tbsp

lemon juice

garlic clove, crushed

1-2 tbsp

water

Cooking instructions

* Step 1

Heat oven to 200C. Put the chunks of squash in a bowl; add 1 tbsp oil and season. Mix. Put on a baking tray lined with baking paper. Roast for about 20-25 minutes.

* Step 2

Meanwhile, make the sauce. Place all the sauce ingredients in a bowl - add the water gradually until it’s the consistency / taste you want.

* Step 3

Put the chickpeas in a bowl with 1 tbsp oil and seasoning. Mix. Add to the baking tray with the squash. Roast for another 20- 25 minutes until the squash is golden and softened.

* Step 4

To toast the pinenuts, place them on a baking tray and roast in the oven for 10 minutes or so, until they start to turn golden.

* Step 5

When the squash is ready... sprinkle the za’atar over the squash and chickpeas.

* Step 6

Arrange the squash and chickpeas on a plate, drizzle with the tahini sauce and sprinkle with the pinenuts and pomegranate seeds. And add a few fresh mint leaves... Enjoy!