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 AND ROASTED
4-6 CLOVES OF GARLIC, ROASTED
BIG HANDFUL OF SPINACH, SAUTEED
OLIVE OIL
SALT

Instructions

  1. Set your oven to 400° F
  2. Drain your chickpeas very well and set aside.
  3. Cut your raw squash (will take some muscle!) and scoop out the seeds (reserve the seeds).
  4. Slice your squash into wedges and place onto a baking sheet.
  5. Add your 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 a timer for 20 minutes.
  6. While squash is cooking, halve your tomatoes and put them on a separate baking tray. Drizzle with olive oil and sprinkle with salt, mix together so everything is coated evenly. Roast tomatoes for 20 mins (also at 400°F)
  7. If you want to add roasted seeds to your dish (which I recommend, but is not crucial) rinse your seeds and dry them very well; place on a baking sheet, coat with olive oil and salt, roast for 20 mins (at 400°F) Stir the seeds once half way through their cooking time.
  8. When your 20 minute timer goes off, add your drained chickpeas) to the squash and mix well. Keep the mixture in the oven and set your timer for another 10 minutes or until fork can very easily be inserted into squash.
  9. When everything is cooked, remove from the oven to cool a bit.
  10. Sauté your spinach until just slightly wilted, about 1-2 mins.
  11. When squash is cool enough to handle (but not cold!) cut off the skin and cut the flesh into rough chunks.
  12. Combine the squash, chickpeas, roasted tomatoes, spinach, garlic, and seeds together and serve. Add salt to taste. You could also sprinkle with feta cheese!

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