Sumac Roasted Squash with Sage & Onion Chickpeas
Servings: 3
Ingredients
- 1/2 a small squash cut into thin wedges
- 2 tbsp sumac
- Olive oil have the bottle to hand
- 1 onion finely sliced
- 2 garlic cloves finely chopped
- 12 sage leaves chiffonade
- 700 g chickpeas cooked
- 200 ml oat milk
- 1/2 lemon juiced
- Zest of 1 lemon
- Sea salt and cracked black pepper to taste
Instructions
- Preheat a fan oven to 200, conventional to 220. Mix the squash with sumac and a good drizzle of extra virgin olive oil.
- Roast for 30-40 mins, till soft and fragrant
- Heat a large frying pan on a medium heat and add a good glug of extra virgin olive oil. Once hot, add the onions and a pinch of sea salt.
- Sauté for 10 mins, until the onions are soft and sweet.
- Add the garlic and sage then continue to cook for a couple of minutes.
- Add the chickpeas to the pan with the oat milk and lemon juice. Bring to a steady boil, then reduce to a simmerand allow to reduce and come together.
- Season with lots of cracked black pepper and a little sea salt to taste.
- Serve the chickpeas into bowls and top with a few slices of the squash and finish with some lemon zest.