Roasted squash and chickpeas with tahini sauce - vegan

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted squash and chickpeas with tahini sauce - vegan. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for 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. Season with salt and pepper and toss to coat.

Roasted squash and chickpeas with tahini sauce - vegan is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Roasted squash and chickpeas with tahini sauce - vegan is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted squash and chickpeas with tahini sauce - vegan using 13 ingredients and 6 steps. Here is how you can achieve it.

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The ingredients needed to make Roasted squash and chickpeas with tahini sauce - vegan:
  1. Prepare 1⁄2 onion squash (200g -ish), chopped into 2-3 cm chunks
  2. Get 1⁄2 can chickpeas, rinsed and drained
  3. Make ready 2 tbsp olive oil
  4. Make ready salt and pepper
  5. Prepare 1 tbsp za’atar
  6. Take Handful pinenuts
  7. Prepare Some pomegranate seeds
  8. Prepare A few fresh mint leaves
  9. Prepare For the sauce:
  10. Take 1-2 tbsp tahini
  11. Take 1-2 tbsp lemon juice
  12. Prepare 1 garlic clove, crushed
  13. Get 1-2 tbsp water

The sauce should have thickened, and be creamy and orange in colour. If not you can leave it to simmer for a bit longer. Taste and season with salt and pepper. Add the roasted butternut squash and serve!

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Steps to make Roasted squash and chickpeas with tahini sauce - vegan:
  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!

Taste and season with salt and pepper. Add the roasted butternut squash and serve! I like to top with some chopped coriander and. Once the cauliflower is browned and the chickpeas are crispy, I spoon on the tahini and add more chopped fresh herbs. You can serve roasted cauliflower and chickpeas with herby tahini as a vegan side or main.

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