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Roast squash with chickpeas, garam masala and pumpkin seeds
Serves 4 Starters and mains
Ingredients
- 800g butternut squash or other squash, peeled if necessary, and cut into wedges
- 2 red onions, cut into wedges
- 5tbsp sunflower oil
- 1tbsp garam masala
- 50g pumpkin seeds
- 2 x 400g can chickpeas, drained and rinsed
- 1⁄2-1tsp chilli flakes or powder, or to taste
- 1 small bunch coriander, leaves picked and roughly chopped, to serve
For the dressing
- 3tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 1tbsp grated ginger
- 1tsp cumin seeds
- 1tsp ground turmeric
- 1tsp mustard seeds
- 1tsp runny honey or light brown soft sugar, to taste
- Zest and juice of 1 unwaxed lemon
Method
Preheat the oven to 220C/200C F/Gas 8. Place the squash on a baking tray along with the onion wedges. Sprinkle over 3tbsp of the oil and the garam masala and season with salt and plenty of freshly ground black pepper to taste. Bake for around 20-25 minutes, then add the pumpkin seeds and bake for a further 10 minutes, until the squash is tender. Remove from the oven and put to one side.
Place the chickpeas on a separate baking tray with the remaining oil and the chilli flakes or powder. Season to taste with plenty of salt and pepper and mix well to coat the chickpeas. Bake for 8-10 minutes until the chickpeas begin to sizzle and some turn brown and crisp. Remove from the oven and put to one side.
To make the dressing, heat the oil in a small saucepan over a moderate heat. Add the garlic, ginger, cumin, turmeric, mustard seeds and honey or sugar and cook for 1 minute, until fragrant. Add the lemon juice and season with salt to taste.
To serve, add the squash and chickpeas to a large serving dish or individual plates, scraping up all the cooking juices as you do so. Add the chopped coriander and spoon over the dressing
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