Roasted squash and chickpeas with tahini sauce - vegan

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted squash and chickpeas with tahini sauce - vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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. The squash should be tender and a little charred, and the kale and chickpeas browned.

Roasted squash and chickpeas with tahini sauce - vegan is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Roasted squash and chickpeas with tahini sauce - vegan is something that I have loved my whole life.

To begin with this 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. Prepare 1⁄2 can chickpeas, rinsed and drained
  3. Prepare 2 tbsp olive oil
  4. Make ready salt and pepper
  5. Get 1 tbsp za’atar
  6. Make ready Handful pinenuts
  7. Get Some pomegranate seeds
  8. Prepare A few fresh mint leaves
  9. Take For the sauce:
  10. Take 1-2 tbsp tahini
  11. Prepare 1-2 tbsp lemon juice
  12. Make ready 1 garlic clove, crushed
  13. Take 1-2 tbsp water

Toss the chickpeas with the remaining tablespoon of olive oil. Make the tahini sauce by adding the garlic clove, sesame paste, Greek yogurt, lemon juice and water to a small food processor. The squash should be tender and a little charred, and the kale and chickpeas browned. Arrange the squash, kale, chickpeas and onion on warm plates.

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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!

The squash should be tender and a little charred, and the kale and chickpeas browned. Arrange the squash, kale, chickpeas and onion on warm plates. Scatter over the dates, toasted buckwheat and lemon zest to serve. This vegan stuffed squash is a whole meal in just one dish. Hearty and flavourful roasted squash is filled to the brim with couscous and chickpeas tossed in a mix of delicious warming spices and topped off with a tasty tahini-date sauce.

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