Kaddu Tikki Squash Bowls Recipe | Abel & Cole
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Kaddu Tikki Squash Bowls
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Prep: 20 mins
Cook: 40 mins
Our Jassy was inspired by the Indian food market snack, kaddu tikki – squash fritters – and created these squash bowls filled with crisp roast chickpeas and topped with yogurt, tamarind and mint.
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466 kcal
(per portion)
Ingredients you'll need
  • 2 gem squash
  • 400g tin of chickpeas
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp chilli powder
  • 50g sweet salad mix
  • A handful of mint, leaves only
  • 150g 0% fat Greek style yogurt
  • 1 tbsp tamarind paste
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Use a large, sharp knife to halve the gem squash. Scoop out the seeds (see our tip below). Season with a little pinch of salt and pepper.

  • 2.

    Pop the squash halves in a roasting tin or on a baking tray. Roast at the top of the oven for 40 mins till the tender.

  • 3.

    While the squash roast, drain the chickpeas and give them a good rinse. Tip them into a bowl. Add ½ tbsp olive oil and a pinch of salt. Shake in 2 tsp each ground cumin and garam masala. Add some chilli powder – anything from a pinch to 1 tsp, depending on how hot you like your food.

  • 4.

    Toss the chickpeas and spices together so they're well coated. Tip them into a roasting tin or baking tray. Roast on a shelf below the squash for 20-25 mins. Shake the tin occasionally – they should be crisp and golden brown. Set them aside when they're crisp.

  • 5.

    While the squash and chickpeas roast, tip the salad mix into a bowl. Add ½ tbsp olive oil and a pinch of salt and pepper. Toss to mix.

  • 6.

    Pick the leaves off the mint sprigs and finely slice any large leaves and set aside.

  • 7.

    When the squash are tender (pierce them with a fork to test), take them out of the oven. Drain off any water that has gathered in the squash.

  • 8.

    Heap the chickpeas into the squash bowls. Top with spoonfuls of the yogurt, a drizzle of the tamarind paste and the shredded mint leaves. Serve with the salad.

  • Tip

    Snack attack
    Save your squash seeds and roast them for a delicious munchy snack. Wash them clean, tumble them with a little oil or melted butter, a pinch of salt and your favourite spices, such as chilli flakes or smoked paprika. Spread them out on a baking tray and roast at 150°C/Fan 130°C/Gas 3 for 30-40 mins till golden.

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