Name: Roasted squash with chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ butternut squash; 1 carrot; 2 celery sticks; 1 can of chickpeas; 2 tsp of ground cumin; 2 Tbsp olive oil; 100 ml vegetable stock; To serve serving: fresh lemon juice, roasted cumin seeds, Greek yogurt

Roasted squash with chickpeas

26 May 2017

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

If you need and easy side dish with your Roast Dinner or Sunday Lunch - particularly roast chicken or lamb - do try this recipe, which you can cook at the same time as your main course, using the lower shelf in your oven. It’s super easy to make, very tasty and healthy too. It’s also ideal by itself for vegetarians or on meat-free days.

Ingredients

½ butternut squash
1 carrot
2 celery sticks
1 can of chickpeas
2 tsp of ground cumin
2 Tbsp olive oil
100 ml vegetable stock
To serve serving: fresh lemon juice, roasted cumin seeds, Greek yogurt

Instructions

Peel the squash and remove the seeds & membrane. Cut the flesh into thin slices.
Chop the carrot and celery.
Drain and rinse the chickpeas.
Lay the squash slices in a baking tray, then scatter the carrot, celery and chickpeas onto them. Mix the stock, oil and the cumin powder, then pour over the vegetables.
Season to taste.
Bake in a pre-heated oven for 25 to 30 minutes (set to approx. 180°C).
Before serving, squeeze some lemon juice and scatter the cumin seeds on top.