Roasted squash and chickpeas with tahini sauce - vegan
Roasted squash and chickpeas with tahini sauce - vegan

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted squash and chickpeas with tahini sauce - vegan. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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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.

To get started with this particular recipe, we have to first prepare a few components. You can have roasted squash and chickpeas with tahini sauce - vegan using 13 ingredients and 6 steps. Here is how you cook it.

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

Remove butternut squash from the oven and stir gently. 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.

Instructions 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!

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. 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. Don't hesitate to make a mess and toss the veggies into a bowl of leafy greens either.

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