Fragrant + richly satisfying
Ingredients
3 lb butternut squash, peeled, seeded and cut into 1” chunks
1 lb shallots, peeled and halved if large
6-7 garlic cloves, sliced
2 Tbs olive oil
For the Merguez Chickpeas
3/4 lb dried chickpeas, soaked overnight in water
3 bay leaves
1½ tsp cumin seeds
1½ tsp fennel seeds
1 ½ tsp coriander seeds
1 tsp black peppercorns
1 large garlic clove
1½ tsp rosemary leaves, finely chopped
1½ tsp sweet smoked paprika
¼ tsp cayenne pepper
½ tsp salt
1/4 cup olive oil
Instructions
Preheat oven to 400º
Toss the shallots and squash to coat in oil and seasoning
Place with garlic in an oven-proof dish and roast about 1 hour stirring from time to time
Drain chickpeas and put in a large saucepan. Cover with plenty of cold water, bring to a boil and boil for 10 min
Reduce to a simmer, skim off any scum and add the bay leaves and simmer for about an hour, topping up with water as necessary
Toast the merguez spices in a dry frying pan until fragrant, crush to a coarse powder in a blender
Combine the spices with the garlic, rosemary, paprika and cayenne, salt and extra virgin oil in a pan. Heat gently for a minute and set aside
When the chickpeas are cooked, drain them well and return to the hot pan and add the spiced oil
Mix with squash and shallots
Serve on a bed of grains and drizzle with cashew “tahini” sauce
Note
Adapted from and thanks to my friend and amazing cook, Evie Katz via Hugh Fearnley-Whittingstall
Roasted Squash + Shallots + Merguez Chickpeas
Fragrant + richly satisfying
Ingredients
3 lb butternut squash, peeled, seeded and cut into 1” chunks
1 lb shallots, peeled and halved if large
6-7 garlic cloves, sliced
2 Tbs olive oil
For the Merguez Chickpeas
3/4 lb dried chickpeas, soaked overnight in water
3 bay leaves
1½ tsp cumin seeds
1½ tsp fennel seeds
1 ½ tsp coriander seeds
1 tsp black peppercorns
1 large garlic clove
1½ tsp rosemary leaves, finely chopped
1½ tsp sweet smoked paprika
¼ tsp cayenne pepper
½ tsp salt
1/4 cup olive oil
Instructions
Preheat oven to 400º
Toss the shallots and squash to coat in oil and seasoning
Place with garlic in an oven-proof dish and roast about 1 hour stirring from time to time
Drain chickpeas and put in a large saucepan. Cover with plenty of cold water, bring to a boil and boil for 10 min
Reduce to a simmer, skim off any scum and add the bay leaves and simmer for about an hour, topping up with water as necessary
Toast the merguez spices in a dry frying pan until fragrant, crush to a coarse powder in a blender
Combine the spices with the garlic, rosemary, paprika and cayenne, salt and extra virgin oil in a pan. Heat gently for a minute and set aside
When the chickpeas are cooked, drain them well and return to the hot pan and add the spiced oil
Mix with squash and shallots
Serve on a bed of grains and drizzle with cashew “tahini” sauce
Note
Serves 6-8
The chickpeas can be cooked in Instant Pot - check here for recipe with or without turmeric
Adapted from and thanks to my friend and amazing cook, Evie Katz via Hugh Fearnley-Whittingstall