Spiced Pumpkin with chickpeas and tahini - CERES Fair Food

Ingredients

• 1kg pumpkin (1 small kent or large butternut), peeled and cut into 2cm cubes
• 1 red onion, cut into big wedges
• 2-3 tbsp extra virgin olive oil or coconut oil
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• sea salt and black pepper
• 4 tbsp tahini paste
• 2 tbsp plain yoghurt
• Juice of 1/2 lemon
• 1 small garlic clove, crushed
• 500g cooked chickpeas (about 2 cans), drained and rinsed
• 1/2 C parsley leaves, roughly chopped