3-4 mejool dates, stones removed, torn into large pieces
4tbsp tahini
2tbsp pomegranate molasses (see Cooks note)
seat and juice 1 lemon
handful flat-leaf parsley, roughly chopped, to serve
Method
Preheat the oven to 220C/200C F/Gas 7.
Halve the squash, scoop the seeds out and quarter each half lengthways, so you have eight long pieces. Cut each piece into 2-3cm chunks.
Drain and rinse the chickpeas and pat them dry with a clean tea towel, removing any skins that come loose.
Put the squash chunks and chickpeas on one or two large baking trays – they will become mushy when cooking if overcrowded.
Lightly grind all the spices together using a pestle and mortar or spice grinder, but keep some intact. Alternatively, leave them all intact if you prefer a chunky texture and pops of flavour. Add the spices to a bowl and mix in the sesame seeds, sea salt and olive oil.
Tip the spice mixture into the tray(s) with the chickpeas and squash, then mix very well, making sure everything is evenly coated. Bake, uncovered, for 20 minutes, then toss and bake for another 15-18 minutes until the chickpeas are slightly crisp and the squash is tender inside and starting to turn crisp and golden brown at the edges.
Remove the tray from the oven and scatter the pistachios and dates over. Return to the oven for another 2-3 minutes.
Drizzle the tahini and pomegranate molasses over, along with some more olive oil, and sprinkle with salt. Add the lemon zest and juice and scatter the parsley over to serve.
COOK’S NOTE
Balsamic glaze makes a good substitute if you can’t find pomegranate molasses
Recipes and photography taken from Big Veg Energy by Cristina Soteriou, photography by Joe Woodhouse (Ebury Press, £26)
