Roasted squash and chickpeas with tahini sauce - vegan

Name: Roasted squash and chickpeas with tahini sauce - vegan
Yield: for 2 servings
Cuisine: British
Ingredients: 1/2 onion squash (200g -ish), chopped into 2-3 cm chunks; 1/2 can chickpeas, rinsed and drained; 2 tbsp olive oil; salt and pepper; 1 tbsp za’atar; Handful pinenuts; Some pomegranate seeds; A few fresh mint leaves; For the sauce:; 1-2 tbsp tahini; 1-2 tbsp lemon juice; 1 garlic clove, crushed; 1-2 tbsp water

Alessandra @alessa

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

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Ingredients

for 2 servings

1/2onion squash (200g -ish), chopped into 2-3 cm chunks
1/2 canchickpeas, rinsed and drained
2 tbspolive oil
salt and pepper
1 tbspza’atar
Handfulpinenuts
Some pomegranate seeds
A fewfresh mint leaves
For the sauce:
1-2 tbsptahini
1-2 tbsplemon juice
1garlic clove, crushed
1-2 tbspwater

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Steps

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.
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.
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.
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.
5

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