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Moroccan Butternut Squash, roots and chickpeas (3)

Moroccan Butternut Squash, Roots & Chickpea Bake

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Roasted vegetables are delicious on their own; the simple method of roasting dehydrates the veg slightly, therefore intensifying the flavour and brings out the natural sweetness. Adding spices heightens this flavour even more and contrasts beautifully with this sweetness. The smells coming from the kitchen whilst this dish is cooking are just divine.

In this recipe, I have added halloumi to add a salty contrast, and pine nuts and pumpkin seeds to balance the softness of the cooked veg with a little bit of crunch. All of these textures and flavours elevates this dish into something special.

If wished, you can deconstruct the dish for those who can’t tolerate different textures mixed together and make this a focus point of discussion if feeding this to children. You can also omit the halloumi if vegan or dairy intolerant.

Food is so much more than taste and nutrition; it is about enjoyment and exploring the senses of sight, smell and texture too.

MOROCCAN BUTTERNUT SQUASH, ROOTS & CHICKPEA BAKE

Joanne Iceton
A vibrant dish, full of flavour, texture and nutrition
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4 - 6

Equipment

  • 2 baking trays
  • 1 mixing bowl
  • Oven

Ingredients
  

Veg Bake

  • 1 small butternut squash* peeled, deseeded and cut into 2.5cm thick wedges
  • 2 red onions peeled and cut into wedges
  • 2 medium parsnips scrubbed and cut in half lengthways (quartered if large)
  • 1 red pepper cut into chunky strips
  • 400 g can chickpeas drained

Dressing

  • 2 tbsp unrefined rapeseed/olive oil
  • 1 tbsp lemon juice about 1/2 lemon
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 garlic cloves crushed (or use 2 tsp garlic paste)
  • 1/2 tsp ground cinnamon optional
  • pinch salt & pepper

Optional

  • 250 g halloumi sliced
  • 200 g baby spinach washed
  • 100 g pine nuts or pumpkin or sunflower seeds
  • extra rapeseed/olive oil to drizzle

Instructions
 

  • Oven, 200c.
  • Prepare and chop the veg then add to a large mixing bowl along with the drained chickpeas.
  • Mix the dressing ingredients together then pour over the veg mix, stirring well.
  • Grease a large baking tray and pour all of the veg and chickpea mix onto this and spread out. Bake for 25 - 30 mins (the veg should be tender)
  • If including halloumi, pop a separate greased tray in the oven at the same time you put the veg. Slice the halloumi and place on the hot baking tray about 15 mins after the veg has been cooking. You can turn it over after 5 mins if wished. You can also fry it in a pan, however, this way makes use of the energy used in the oven. 
  • Place the washed spinach leaves in each serving bowl/plate then divide out the cooked veg mixture, top with the halloumi and scatter with the pine nuts/seeds if using then serve.
    Drizzle with extra unrefined rapeseed/olive oil if wished.
     

Notes

This dish can also be served cold as a salad. The dish can be kept in the refrigerator for up to 3 days, covered.
*The squash will weigh about 400 - 500g. If your squash is larger, you can keep the remainder in the fridge in an airtight container for a few days or freeze to use in soups/stews at a later date. You can also use pre-prepared squash too. You can also use 4 - 6 carrots halved lengthways instead of butternut squash (like the parsnips, cut into quarters if large).
Keyword butternut squash, chickpeas, moroccan

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

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Nutritional Benefits:

Butternut Squash: Contains carotenes which help to  prevent certain cancers, reduce inflammation and  protect the skin from sun damage. It is a good source of the antioxidant vitamins A (essential for good eye health and vision)  C, E and B vitamins along with calcium, potassium and  magnesium. Like all fruits and vegetables, it is a source of soluble fibre.

Peppers are a rich source of vitamin C, E and B6 and again have anti-cancer properties.

Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), vitamin C and folate as well as being a good source of potassium, manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health. It does not contain as much iron as  previously thought, but nevertheless, it is a source of this nutrient which is needed to make haemoglobin (a protein in red blood cells that transports oxygen around the body) as well as a healthy immune system. The benefits of spinach  include protection against loss of muscle mass, bone density and anaemia, maintaining good eye health, cell growth and repair. The antioxidant content may help to prevent certain  cancers. Spinach is best eaten raw or lightly cooked in order to preserve its nutrient content.

Chickpeas are full of fibre (essential for good digestive health, protein (helps in cell repair) folate, potassium and magnesium (helps to regulate blood pressure, energy production, blood sugar balance and mood disorders) and protective plant chemicals which may help prevent certain  cancers.

Cheese is an excellent source of protein, vitamin D, calcium (needed for strong bones) as well as other various vitamins and minerals. 

 

 

 

Warm Moroccan Carrot Salad

Warm Moroccan Carrot & Chickpea Salad

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As the leaves turn beautiful shades of orange and gold and slowly drop, almost in slow motion from the trees, it brings with it crisp mornings and a reminder that the “C” season is soon upon us (it is far to early for me to contemplate this yet!)

Although I love that autumn calls for long walks with nature (always a joy), part of me still hankers after the glorious warmth and light nights of summer. To me, this warm salad means hanging on to that thought, yet it appreciates seasonal veg and the many shades of autumn.

I make no claim that this is a traditional Moroccan dish, but used elements of Moroccan flavours to bring warmth and zingy flavours that just explode on the tongue.

I hope you enjoy this as much as I do.

Jo x

WARM MOROCCAN CARROT & CHICKPEA SALAD

Joanne Iceton
A taste explosion of Moroccan flavours in one simple dish
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Servings 4 people

Ingredients
  

Warm Salad

  • 500 g baby carrots halved lengthways or use standard carrots cut half lengthways then into 2.5cm sticks
  • 1 red onion cut into wedges
  • 1 lemon cut into wedges
  • 400 g can of chickpeas drained

Dressing

  • 2 tbsp olive/rapeseed oil
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 garlic clove crushed
  • 1/2 tsp ground cinnamon optional
  • pinch salt & pepper

Optional

  • 25 g slivered almonds
  • baby lettuce leaves such as spinach to serve

Instructions
 

  • Oven, 180c
  • Prepare and chop the carrots, onion and lemon then add to a large mixing bowl, along with the chickpeas.
  • Mix the dressing ingredients together then pour over the carrot mix, stirring well to coat.
  • Grease a large baking tray and pour all of the carrot mixture on to this and spread out.
  • Bake for 25 - 30 mins, remove from the oven and sprinkle over the slivered almonds if using. Leave to cool slightly on the tray.
  • Place the salad leaves in a serving bowl/plate and tip the cooked carrot mix over the top.
  • This salad is best served warm but just as delicious cold the next day. It can be kept in the refrigerator for up to 4 days in an airtight container.
Keyword carrots, chickpea, moroccan

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits:

Carrots are full of alpha and beta carotenes (antioxidants which help prevent heart disease, reduce the risk of certain cancers, lower the risk of infections and mop up free radicals; unstable molecules produced by the body in response to the environment, stress etc. which can cause harm to the body and cell malformation). Beta carotene is converted by the body into vitamin A; essential for growth, boosting immunity and healthy eyesight. As vitamin A is a fat soluble vitamin, cooking with a little oil helps the body to absorb more of this nutrient.

Chickpeas are full of fibre (essential for good digestive health and may help to  lower blood cholesterol), protein (helps in cell repair) folate, potassium and magnesium (helps to regulate blood pressure, energy production, blood sugar balance and mood disorders) and protective plant chemicals which may help prevent certain cancers.