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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