Cooking mode
Roasted Squash with Tahini and Crispy Chickpeas
35 min2 servingsEasy
Ingredients
- 1 menšiabutternut squash
- 1 kscanned chickpeas
- 2 PLtahini
- 1/2 kslemon
- 1/2 kspomegranate
- cumin, paprika, and parsley
- olive oil and salt
Instructions
- 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.