Squash And Chickpeas
Roast squash and chickpeas with aromatic spices, then toss in creamy yogurt and fresh cilantro for a flavorful Ottolenghi-inspired dish.
Ingredients
- 1 large squash, peeled and cut into 4cm dice (800g)
- 400g tinned cooked chickpeas, drained and rinsed
- 2-3 shallots, peeled and chopped
- 1 sweet pepper (or any thinly chopped vegetable that seems nice as filler)
- 1 garlic clove, peeled and thinly sliced
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