Serve with greens, couscous or yoghurt.
INDEPENDENT GREENGROCER · REDHILL MARKETMarket-fresh produce · Retail & wholesale enquiries
EASY AUTUMN DINNER
Squash & chickpea traybake
Roast squash, chickpeas and onion with herbs and lemon in one tray.
SERVES 4PREP 15 minCOOK 40 min
FOSTER'SSquash & chickpea traybakeRECIPE KITCHEN
Method
- 1
Heat the oven to 200°C fan. Peel and cube the squash and cut the onion into wedges.
- 2
Toss squash and onion with oil, oregano and seasoning. Roast for 25 minutes.
- 3
Pat the drained chickpeas dry, add to the tray and turn everything together. Roast for another 12–15 minutes until the squash is tender and chickpeas lightly crisp.
- 4
Finish with lemon juice and serve hot.
FOSTER'S TIP
Dry chickpeas brown better and spit less when they hit the hot tray.
Cool promptly and refrigerate for up to 3 days. Reheat until piping hot.
No major allergens in the listed ingredients.
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