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