Instructions
Follow the steps and taste along the way.
Prepare the squash and oven
Preheat the oven to 220 °C (425 °F), conventional heat. Cut the squash into approximately 2 cm cubes. Toss it with 20 ml olive oil, the cumin, coriander, sweet paprika, chili, and 3 g salt.
Roast the squash
Spread the squash in a single layer on a baking sheet and roast for 25–30 minutes. Turn it halfway through cooking. It should be tender in the center and lightly browned at the edges.
Roast the chickpeas until crispy
While the squash is roasting, thoroughly dry the chickpeas with a clean kitchen towel. Toss them with the remaining 10 ml oil and 1 g salt, spread them on a second baking sheet, and roast for 25–30 minutes. Shake the sheet halfway through cooking; the chickpeas should be dry and crispy on the outside.
Mix the yogurt sauce
Finely grate the garlic and stir it into the yogurt with the lemon juice and remaining 1 g salt. Chop the parsley. The sauce should be refreshingly tangy and sufficiently salty to balance the sweet squash.
Toast the seeds and warm the pita bread
Toast the pumpkin seeds in a dry pan for 2–3 minutes, until fragrant and starting to pop lightly in places, then transfer them to a plate. Place the pita bread in the oven for the last 2–3 minutes to warm through.
Serve
Divide the roasted squash and crispy chickpeas among plates. Add the lemon yogurt and sprinkle with parsley and toasted seeds. Serve immediately with the warmed pita bread.
