Mashed chickpeas and roasted butternut

A deliciously creamy, buttery dish with a hint of chilli and garlic.
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Recipe from: 17 July 2012
Preparation time: 10 min
Cooking time: 30 min


  • 1250
    butternut - peeled and cubed
  • 1
    large onion - peeled and sliced thinly
  • 1
    olive oil
  • 1
    ground cumin
  • 1
    chickpeas - drained and rinsed
  • 1
    clove garlic - chopped
  • 1
    dry chilli flakes
  • 1
    fresh coriander - chopped
  • salt and pepper to taste
Servings: Change Serving


Preheat the oven to 200°C. In a microwave-proof dish with a lid, cook the butternut in the microwave oven on high for 5-6 minutes or until soft.

Transfer the butternut to an oven-proof dish, add the sliced onions and drizzle with the olive oil, cumin, salt and pepper.

Roast for 10-15 minutes or until golden. Add the chickpeas for the last 2-3 minutes to warm through.

 In a warmed serving bowl, roughly mash the butternut and chickpeas with the garlic and the chili flakes and serve on spicy couscous with a dollop of yogurt, chopped chillies and fresh coriander.

Reprinted with permission of My Easy Cooking. To see more recipes from Sarah Graham, click here.


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