Sumac Roasted Squash with Sage & Onion Chickpeas

Print Recipe

Servings:

3

Ingredients

• 1/2 a small squash cut into thin wedges
• 2 tbsp sumac
• Olive oil have the bottle to hand
• 1 onion finely sliced
• 2 garlic cloves finely chopped
• 12 sage leaves chiffonade
• 700 g chickpeas cooked
• 200 ml oat milk
• 1/2 lemon juiced
• Zest of 1 lemon
• Sea salt and cracked black pepper to taste

Course:

Main Course

Instructions

• Preheat a fan oven to 200, conventional to 220. Mix the squash with sumac and a good drizzle of extra virgin olive oil.
• Roast for 30-40 mins, till soft and fragrant
• Heat a large frying pan on a medium heat and add a good glug of extra virgin olive oil. Once hot, add the onions and a pinch of sea salt.
• Sauté for 10 mins, until the onions are soft and sweet.
• Add the garlic and sage then continue to cook for a couple of minutes.
• Add the chickpeas to the pan with the oat milk and lemon juice. Bring to a steady boil, then reduce to a simmerand allow to reduce and come together.
• Season with lots of cracked black pepper and a little sea salt to taste.
• Serve the chickpeas into bowls and top with a few slices of the squash and finish with some lemon zest.

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