Squash, Chickpea, Tomato & Garlic Roast Recipe - Impatientfoodie.com Vegan

Squash, Chickpea, Tomato & Garlic Roast

This is another example of a recipe I created while I was living in London. The raw ingredients are not expensive and you can make a lot of it at once and eat it throughout the week. For example, enjoy it for dinner one night and the next morning reheat left overs with a fried egg (or two!) on top. Some people complain about cutting open winter squash, but I don’t find it to be that bad. I stick a sharp knife into the squash and then bang down hard to cut it in half. If not, you could also put your whole squash in a 400° oven for about 20 minutes and then it will be much softer to cut…but then you’re dealing with a piping hot squash, obviously!

Squash, Chickpea, Tomato & Garlic Roast

- Serves about 4 people -

Ingredients

1 SQUASH (like butternut squash or kabocha squash), SEEDED AND SLICED INTO WEDGES
1 CAN OF CHICKPEAS, DRAINED WELL
6-7 MEDIUM TOMAOTES, HALVED
4-6 CLOVES OF GARLIC, ROASTED
BIG HANDFUL OF SPINACH,
OLIVE OIL
SALT

Instructions

  1. Set your oven to 400° F
  2. Drain your chickpeas and set aside.
  3. Cut your raw squash (will take some muscle!) and scoop out the seeds (discard the seeds). Slice your squash into wedges and place onto a baking sheet. Add the garlic cloves to the baking sheet and cover everything with olive oil and salt. (I use my hands to make sure everything is coated evenly) Set aside. On a separate baking sheet, place the halved tomatoes. Drizzle with olive oil and sprinkle with salt, mix together so everything is coated evenly. Place both trays in the oven and set a timer for 20 minutes.
  4. When your 20 minute timer goes off, remove the tomatoes from the oven and allow to cool. Add your drained chickpeas to the squash tray and mix well. Keep the squash tray in the oven for another 10 minutes, or until fork can very easily be inserted into squash. When everything is cooked, remove from the oven to cool a bit.
  5. While the squash is cooling, sauté your spinach in a pan with a teaspoon of olive oil until it is just slightly wilted, about 1-2 mins.
  6. When squash is cool enough to handle (but not cold!) cut off the skin and cut the flesh into rough chunks.
  7. Combine the roasted squash, garlic, chickpeas, tomatoes,  and spinach, together. Add salt to taste and serve. You could also sprinkle with feta cheese!

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