Another Smitten Kitchen recipe – lots of room for variation here, but I stuck reasonable close to the original. I subbed in basil for cilantro, left out the allspice, heated the chickpeas in a pan with a little oil/cumin/smoked paprika, served on shredded fancy lettuce with pearl couscous and avocado.
1 butternut squash, peeled and chopped into bite-sized chunks
2 cloves of garlic, minced
1-2 tbsp oil
salt and pepper
Toss together and bake on a parchment-lined cookie sheet for 20-25 mins at 425 F (till tender).
1/2 bunch of basil, chiffonade
1/4 large red onion, finely sliced
1 can chickpeas (I remove the skins)
dash of cumin
dash of paprika
Heat on pan on medium-high, add a little oil and throw in the chickpeas. Sprinkle with cumin and paprika and cook a few minutes till heated through. Toss together in a bowl with the onion, basil and pumpkin.
1 clove garlic, minced
1/4 c lemon juice
3 tbsp tahini
2 tbsp oil
2 tbsp water
salt to taste
Blend together, adding a little more water if necessary.
Serve with lettuce, slices of ripe avocado and pearl couscous for a complete meal.