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Moroccan roasted squash with spiced chickpeas


This tasty Autumnal recipe is from my blog Check it out for more delicious, healthy and seasonal vegetarian food!

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Rate this recipe 2.7/5 (74 Votes)
Moroccan roasted squash with spiced chickpeas 1 Picture


  • 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


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


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.

Step 3

Serve the wedges of squash topped with the chickpeas, and side of couscous.


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You're right this looks fantastic!

Commented by

This looks seriously good and I'm definitely going to try this out. The presentation looks great too.

Commented by

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