Spiced Pumpkin with chickpeas and tahini
Delicious spiced pumpkin with a tahini yoghurt sauce, which you may be putting on every meal thereafter.
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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
- 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
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