Butternut Squash with chickpeas and tahini


1 medium butternut squash cubed
1/2 teaspoon of ground allspice
2 garlic cloves
1 tin of chickpeas
1/2 a red onion
1 handful of fresh coriander
the juice of half a lemon
2 tablespoons of tahini
olive oil
salt and pepper

This is a favourite recipe of mine from a book called "Casa Moro" by Sam and Sam Clark. The book is full of beautiful recipes from South of Spain and North Africa and is must if you like food from these regions. It's pretty quick to make and makes a delicious and filling lunch or can be beefed up a bit for dinner by mixing some quinoa through.



Preheat your oven to 200 degrees. First thing to do is crush the garlic by smashing it with the side of a knife, add a little salt and mash into a paste.  In a baking tray, toss the butternut squash, half the crushed garlic, the ground allspice, a glug of olive oil and some salt and pepper. Put in the oven unitl the butternut is cooked through.
In the meantime, drain and rinse the chickpeas, finely slice the onion, roughly chop your coriander and make the tahini dressing. To do this, mix the tahini, lemon juice, the rest of the crushed garlic, a bit of salt and pepper and some olive oil together. Add water gradually until you get a nice runny consistency. I find the easiest way to do this (and all dressings) is to put all the ingredients in a jar, close the lid and shake gently, tasting and adjusting as I need to. 
When the butternut squash is done, add the onion, chickpeas, coriander and the dressing to the tray and mix well. Season to taste.