Roasted squash and chickpeas with tahini sauce - vegan
Roasted squash and chickpeas with tahini sauce - vegan

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted squash and chickpeas with tahini sauce - vegan. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Roasted squash and chickpeas with tahini sauce - vegan. An Ottolenghi- inspired dish with lots of Middle Eastern flavours. Lovely served with cavolo nero, kale or a green salad. Season with salt and pepper and toss to coat.

Roasted squash and chickpeas with tahini sauce - vegan is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Roasted squash and chickpeas with tahini sauce - vegan is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have roasted squash and chickpeas with tahini sauce - vegan using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted squash and chickpeas with tahini sauce - vegan:
  1. Make ready 1/2 onion squash (200g -ish), chopped into 2-3 cm chunks
  2. Get 1/2 can chickpeas, rinsed and drained
  3. Get 2 tbsp olive oil
  4. Prepare salt and pepper
  5. Make ready 1 tbsp za’atar
  6. Prepare Handful pinenuts
  7. Get Some pomegranate seeds
  8. Make ready A few fresh mint leaves
  9. Get For the sauce:
  10. Prepare 1-2 tbsp tahini
  11. Take 1-2 tbsp lemon juice
  12. Get 1 garlic clove, crushed
  13. Make ready 1-2 tbsp water

You can serve roasted cauliflower and chickpeas with herby tahini as a vegan side or main. Don't hesitate to make a mess and toss the veggies into a bowl of leafy greens either. Toss the summer squash, zucchini and cherry tomatoes with the olive oil, salt, pepper, garlic powder and smoked paprika. Spread out evenly on a parchment paper lined baking sheet.

Steps to make Roasted squash and chickpeas with tahini sauce - vegan:
  1. Heat oven to 200C. Put the chunks of squash in a bowl; add 1 tbsp oil and season. Mix. Put on a baking tray lined with baking paper. Roast for about 20-25 minutes.
  2. Meanwhile, make the sauce. Place all the sauce ingredients in a bowl - add the water gradually until it’s the consistency / taste you want.
  3. Put the chickpeas in a bowl with 1 tbsp oil and seasoning. Mix. Add to the baking tray with the squash. Roast for another 20- 25 minutes until the squash is golden and softened.
  4. To toast the pinenuts, place them on a baking tray and roast in the oven for 10 minutes or so, until they start to turn golden.
  5. When the squash is ready… sprinkle the za’atar over the squash and chickpeas.
  6. Arrange the squash and chickpeas on a plate, drizzle with the tahini sauce and sprinkle with the pinenuts and pomegranate seeds. And add a few fresh mint leaves… Enjoy!

Toss the summer squash, zucchini and cherry tomatoes with the olive oil, salt, pepper, garlic powder and smoked paprika. Spread out evenly on a parchment paper lined baking sheet. Remove from the oven and toss the roasted vegetables with the chickpeas. Place halved garlic clove in sauce and set aside while chickpeas and broccoli roast. Assemble the bowls: Add cooked quinoa to bowls first and then top with roasted chickpeas and broccoli.

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