Moroccan roasted squash with spiced chickpeas

By meredith.arthur86

This tasty Autumnal recipe is from my blog www.eatlivelovelocalgreens.blogspot.co.uk. Check it out for more delicious, healthy and seasonal vegetarian food!

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Moroccan roasted squash with spiced chickpeas

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Ingredients

1 red kuri squash (or butternut), seeds removed and cut into wedges
1 teaspoon of harissa paste (I use La Phare du Cap Bon paste, but there are plenty of other brands available, or have go at making yourself!)
2 tablespoons of olive oil
half a red onion, diced
clove of garlic, minced
glug of olive oil
1 tin of chickpeas, drained and rinsed
pinch of chill flakes OR half a chilli, deseeded and finely chopped
1 tablespoon of tomato puree
large bunch of spinach, stems removed and roughly chopped
2 tablespoons of half-fat creme fraiche OR Greek yoghurt

Details

servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 150C/Gas 5. Place the squash in a large roasting tray. Mix the oil and harissa paste and toss the squash wedges with the mixture so they are fully coated. Roast for about 30-40 minutes until soft and starting to caramelise.

Step 2

Meanwhile, heat a glug of olive oil in a frying pan over a medium heat and add the onion, garlic and chilli and cook until soft. Add the tomato puree and cook for another 3 minutes. Add the chickpeas and spinach, and stir, until spinach is completely wilted. Take off the heat and leave to cool slightly, then mix in the yoghurt or creme fraiche.