Moroccan roasted squash with spiced chickpeas
This tasty Autumnal recipe is from my blog www.eatlivelovelocalgreens.blogspot.co.uk. Check it out for more delicious, healthy and seasonal vegetarian food!
- 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
- clove of garlic
- 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
Level of difficulty Average
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly
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.
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.
Serve the wedges of squash topped with the chickpeas, and side of couscous.