Chickpeas and Squash

Chickpeas with Butternut Squash

A great vegetarian option and could be combined with rice instead of the squash for a variation on another night.

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1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime

Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and stir to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.

One thought on “Chickpeas and Squash

  1. Hi G, Am definitely going to try this one. I have used a similar recipe that includes Goat’s Cheese through the chickpea mixture and as a naughty topping… Mmmmmmmm

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