Name: Mashed chickpeas and roasted butternut
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1250 g butternut peeled and cubed; 1 onion large, thnly sliced; 1 tsp cumin ground; 1 chickpeas tinned, drained and rinsed; 1 garlic cloves, chopped; 1 tsp dried chilli flakes; 1 fresh coriander chopped; salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (8)

1250 g	butternut — peeled and cubed
1	onion — large, thnly sliced
1 tsp	cumin — ground
1	chickpeas — tinned, drained and rinsed
1	garlic — cloves, chopped
1 tsp	dried chilli flakes
1	fresh coriander — chopped
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

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.

Recipe reprinted with permission of Sarah Graham. To see more recipes from Sarah Graham, click here.