Roasted Butternut with Crispy Chilli Chickpeas
Updated: Aug 14, 2020
This dish may give the illusion that my diet is extremely healthy, but I inhaled a packet of chocolate immediately after this because #balance.
I present to you butternut squash as a main! I'm far from a vegan but I love when I discover completely vegan meals where I don't feel like something is missing. This felt like a full meal and that's pretty rare for me.
I want to give a big shout out to...that person who told me to put tahini on roasted veggies. I genuinely can't remember who taught me to do it (I don't think I came up with it on my own). It's delicious.
Give this a go - it's very easy just takes a bit of time to roast the squash!
To make your chickpeas crisper you could bake them (I just find this inconvenient because there's a butternut in there...)
Buy a pomegranate don't buy just the seeds. The pomegranate is cheaper and will give you wayyyy more seeds.
If you like spice, add another diced chilli and some extra paprika and cumin. It packs it full of flavour.
1 large butternut squash
1 tablespoon of clear honey
1 can of chickpeas
2 tablespoons of olive oil
1 large garlic clove, crushed
1 mild chilli, deseeded and diced
Salt and pepper to taste
1 tablespoon of cumin
1 tablespoon of paprika
1 teaspoon turmeric
1/4 teaspoon of cinnamon
4 tablespoons of tahini
1/2 cup of coriander leaves, roughly chopped
1/2 a red onion, thinly sliced
Preheat your oven to 180℃
Cut your butternut in half. Place it cut-side up in a baking proof dish. Brush a little bit of olive oil over the cut side. Brush your honey over the top. Crack a pinch of salt and pepper over the top and put it in the oven. Roast it for 40 minutes. Increase the heat to 215℃ and roast for a further 25 minutes.
Meanwhile, make your chickpeas. Drain, rinse, and dry your chickpeas before using them. I used a wok but if you don't have one you can use a frying pan as well. Heat up your wok over a medium-high heat. Add in your oil. When the oil is glistening add in your minced garlic and diced chilli. Sauté for 30 seconds. Add in your chickpeas and all of your spices and toss occasionally for 7 - 10 minutes or until the chickpeas are crispy.
Pour the chickpeas onto a paper towel to drain excess oil.
When you take out your squash, serve it with pomegranate seeds, red onion, coriander, the crispy chickpeas, and tahini.
Cut straight into them and serve up whilst hot! Enjoyoyyyyyy!