Squash Chickpeas Medley
This meatless meal displays an array of vibrant nutritious winter crops that blend beautifully together and result in a mouthwatering medley that is simply irresistible!
Squash Chickpeas Medley
Yield: 4
Ingredients
- 1 medium butternut squash peeled and cut into cubes
- 1 tsp dried thyme
- 2 cups cooked chickpeas
- 1 tsp turmeric
- 1 tsp freshly grated ginger
- 3 tbsp apple cider vinegar
- 1/2 cup of mixed herbs (dill, cilantro , parsley)
- 2 cups Greek yogurt
- 1 tbsp tahini sauce
- Juice and zest of 1 lemon
- 4 garlic cloves minced
- Salt to taste
- 1 tbsp zaatar
- Pomegranate seeds and chopped walnuts for garnish
Instructions
- Preheat the oven to 400 degrees F(200 C).
- Spread the butternut squash cubes on a baking sheet.
- Sprinkle with the thyme and drizzle with some olive oil, salt and pepper.
- Roast in the heated oven for 30 minutes until golden.
- Meanwhile, place the chickpeas in a medium bowl.
- Add the turmeric, ginger, vinegar and the mixed herbs. Let marinate for 30 minutes.
- Mix the yogurt with the tahini, lemon zest and juice, garlic, and salt to taste.
- When the squash is ready, remove from the oven and transfer to a serving plate.
- Top with the chickpea mix then add the yogurt.
- Garnish with zaatar, pomegranate and walnuts.
