Vegan squash and chickpea traybake

Vegan squash and chickpea traybake: Hokkaido squash, chickpeas, red onion and tahini make an easy, savoury oven dish with a hint of lemon.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 340 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 42 g

Ingredients

• 1 tin of chickpeas (about 240 g)
• 400 g Hokkaido squash
• 1 onion
• 1 squeeze of lemon juice
• 2 tbsp tahini (sesame paste)
• 1 tsp cumin

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife · sieve · spatula

1. Drain and rinse the chickpeas. Wash and deseed the Hokkaido squash and cut it into pieces; cut the red onion into wedges.
2. Put the squash, chickpeas and red onion in an ovenproof dish. Mix well with olive oil, cumin and salt.
3. Roast in the oven at 200 °C (180 °C fan) for 25–30 min until the squash is soft and slightly browned at the edges. Turn once so everything cooks evenly.
4. Stir the tahini with the lemon juice and a little water until smooth. Season the sauce so it's creamy and mild.
5. Take the traybake out of the oven and pour over the tahini sauce. Mix briefly or spread it loosely on top.
6. Serve warm and finish with a little extra lemon juice if you like.

Good to know

An oven dish like this saves tired evenings. Once it's prepared, the oven does the rest. Warm, creamy, savoury – without much effort.

Swaps

Chickpeas → white beans (similar fibre content, mild); tahini → almond butter (provides unsaturated fats and vitamin E); Hokkaido squash → sweet potato (also brings beta-carotene); olive oil → avocado oil (heat-stable, mostly monounsaturated fat)

Allergens

Contains sesame from the tahini. Usually well suited to children if the cumin and lemon juice are kept mild; no problem during pregnancy in normal kitchen amounts, as long as everything is well cooked and cleanly prepared.

Dairy-free recipes