Roasted squash and chickpeas with tahini sauce - vegan

Hey everyone, it is Jim, welcome to our 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. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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. Grate or pare the zest off the lemon and set aside.

To begin with this recipe, we must 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 can achieve it.

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

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. Vegan, garlicky tahini Alfredo cream sauce drizzled over roasted spaghetti squash, topped with roasted chickpeas and cherry tomatoes, is the perfect plant-powered comfort dish for early autumn! This past week, spaghetti squash was included in our community supported agriculture basket! The sauce should have thickened, and be creamy and orange in colour.

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