Roast Squash with Crisp & Crunchy Spiced Chickpeas | Abel & Cole
Roast Squash with Crisp & Crunchy Spiced Chickpeas
Clock Image
Prep: 20 mins
Cook: 40 mins
Our recipe guru Jassy, inspired by the Indian street food snack kaddu tikki (squash fritters), created these sweet squash bowls filled with crisp roasted chickpeas and topped with yogurt, tamarind and mint.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
439 kcal
(per portion)
Ingredients you'll need
  • 2 gem squash
  • 1 tsp coriander seeds
  • 400g tin of chickpeas
  • 2 tsp garam masala
  • A pinch or 2 of 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 trim the stalks off the gem squash, then halve them. Scoop out the seeds (see our tip). Season with a pinch of salt and pepper.

  • 2.

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

  • 3.

    While the squash roast, tip 1 tsp coriander seeds into a dry frying pan. Toast over a medium heat for 2-3 mins till the seeds smell aromatic. Tip into a pestle and mortar, or crush in a small bowl with the bottom of a jam jar or the end of a rolling pin.

  • 4.

    Drain the chickpeas and give them a good rinse. Tip them into a bowl. Add ½ tbsp olive oil and a pinch of salt. Add the crushed coriander, 2 tsp garam masala and some chilli powder – anything from a pinch to 1 tsp, depending on how hot you like your food.

  • 5.

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

  • 6.

    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. Pick the mint leaves off their sprigs and finely slice them.

  • 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, the shredded mint leaves and a little pinch of chilli powder. Serve with the salad.

  • Tip

    Snack attack
    Save your squash seeds and roast them for a delicious crunchy 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.

This recipe is from