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The ingredients needed to make Roasted squash and chickpeas with tahini sauce - vegan:
- Take 1/2 onion squash (200g -ish), chopped into 2-3 cm chunks
- Prepare 1/2 can chickpeas, rinsed and drained
- Use 2 tbsp olive oil
- Use salt and pepper
- You need 1 tbsp za’atar
- Take Handful pinenuts
- Use Some pomegranate seeds
- Use A few fresh mint leaves
- Prepare For the sauce:
- Provide 1-2 tbsp tahini
- Prepare 1-2 tbsp lemon juice
- You need 1 garlic clove, crushed
- You need 1-2 tbsp water
Steps to make Roasted squash and chickpeas with tahini sauce - vegan:
- 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.
- Meanwhile, make the sauce. Place all the sauce ingredients in a bowl - add the water gradually until it’s the consistency / taste you want.
- 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.
- 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.
- When the squash is ready… sprinkle the za’atar over the squash and chickpeas.
- 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!
Divide remaining tahini sauce among plates. Fold cilantro into squash mixture, then arrange over grains. Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing. Roasted squash stuffed with couscous, chickpeas, and warming spices, and topped off with a delicious tahini-date sauce. While squash roasts, whisk tahini, oil, lemon juice, maple syrup, and salt together in small bowl.
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