Harissa roasted squash, carrot and chickpea traybake
Ingredients
serves 2
- •200g carrots, peeled, and sliced into strips
- •½ butternut squash, sliced
- •2 tbsp olive oil
- •½ tbsp harissa paste
- •1 400g can chickpeas, drained and rinsed
- •25g pumpkin seeds
- •Handful fresh parsley, chopped
- •Tahini sauce (optional, see recipe)
Directions
Cooking mode
- 1. Preheat the oven to 180°C. Prepare a large baking tray. Add the squash and carrots, drizzle with olive oil and harissa paste and mix until coated. Roast for 25 minutes.
- 2. Remove the tray from the oven and add the chickpeas and pumpkin seeds. Roast for another 10–15 minutes, until the vegetables have softened.
- 3. Make the tahini sauce.
- 4. Serve with the tahini sauce a sprinkle of parsley.
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