Roasted squash with turmeric chickpeas

Course: Side or a light Lunch

Preparation time: 15 minutes

Cooking time: 40 minutes

Total time:55 minutes

Severs: 4 

Ingredients Needed:

• 2 pounds butternut squash,seeds removed, cut into 1 ½ pieces
• 6 tbsp cold pressed coconut oil or any oil of your choice
• 10 sprigs fresh thyme
• 1 tsp rock salt, more to taste
• ½ tsp black pepper finely ground

Turmeric chickpeas:

•  1 medium size onion, thinly sliced
• 1 ½ piece ginger, peeled and grated
• 4 garlic cloves, cut into small pieces
• 3 tbsp apple cider vinegar
• 1 can of chickpeas drained ( 240 grams) can add more if preferred
• 2 tsp ground turmeric
• 1 cup of mixed fresh herbs, such as dill, parsley and mint, coarsely cut
• 3 cups of rocket leaves salad
• ½ cup whole milk yogurt
• ¼ cup pomegranate seeds

Method:

1. Preheat the oven to 220℃.
2. Take a big oven tray and cover it with a large baking sheet. Add the squash pieces with 2 tbsps of oil, salt and pepper. Roast the squash until the pieces are tender and just beginning to turn golden brown. It may take 35 to 40 minutes.
3. Toss the onion, garlic, ginger, turmeric and vinegar, in a large bowl and let these marinate for 10 to 12 minutes. Add the chickpeas and the remaining oil and stir these nicely. Toss in half the herbs and season with salt and pepper.
4. d the rocket leaves on a large platter and add the roasted squash pieces on top. Serve it with marinated chickpeas and yogurt. Garnish with the remaining salad leaves and  pomegranate seeds.

 Special note:

• Squash can be roasted and chickpeas can also be marinated a couple days in advance.