Moroccan chickpea and squash traybake from Easy Vegan Bible by Katy Beskow. Photo shows a bowl of butternut squash, red onions and chickpeas being served with a wooden spook, with a bowl of houmous and pitta breads

moroccan chickpea and squash traybake

Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.

All the flavours of the Middle East, with little effort! This traybake is simple, filling and hearty, packed with chickpeas, apricots and pistachios. Serve with toasted pittas and a bowl of smooth houmous.

Serves 2

Suitable for freezing

500g (2 cups/17oz) passata (sieved tomatoes)

1 x 400g (14oz) can of chickpeas (garbanzo beans), drained and rinsed

2 tbsp sunflower oil

2 tsp rose harissa paste

1 tsp ground cumin

pinch of ground cinnamon

1 small butternut squash, peeled, deseeded and diced into bite-sized chunks

2 carrots, peeled and chopped

2 red onions, peeled and quartered

4 dried apricots, roughly chopped

juice of 1/2 unwaxed lemon

handful of flat-leaf parsley, chopped

handful of shelled pistachios, roughly chopped

generous pinch each of sea salt and black pepper



Frozen butternut squash also works well in this recipe, saving you time and effort. Simply cook from frozen for the same amount of time.

Preheat the oven to 180°C/350°F/gas mark 4.

Pour the passata and chickpeas into a large, deep roasting tray.

In a large bowl, stir together the oil, harissa, cumin and cinnamon. Stir in the butternut squash, carrots, red onions and dried apricots, ensuring they are coated in the spice mix. Spoon the vegetables into the roasting tray, over the chickpeas, spooning in any excess spice mix from the bowl.

Roast in the oven (uncovered) for 45–50 minutes until the butternut squash is tender.

Remove from the oven and stir through the lemon juice. Scatter over the parsley and pistachios, then season with sea salt and black pepper.

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