Go Back

Roasted squash with chickpeas

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel the squash and remove the seeds & membrane. Cut the flesh into thin slices.
  2. Chop the carrot and celery.
  3. Drain and rinse the chickpeas.
  4. 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.
  5. Season to taste.
  6. Bake in a pre-heated oven for 25 to 30 minutes (set to approx. 180°C).
  7. Before serving, squeeze some lemon juice and scatter the cumin seeds on top.