Instructions

Follow the steps and taste along the way.

1. Roast the squash

   Cut the squash into wedges, season with salt, and roast at 210 °C for 25 minutes.

   

2. Add the chickpeas

   Pat the chickpeas dry, season with paprika and cumin, and add them to the baking sheet for the last 15 minutes.

   

3. Whisk the tahini

   Whisk the tahini with lemon juice, a pinch of salt, and water.

   

4. Assemble the plate

   Arrange the squash, chickpeas, tahini sauce, and pomegranate on a plate.