Serves
Serves 4
Ingredients
1 15oz can of chickpeas, drained and patted dry
1 small head cauliflower, cut into small florets
2 cups cubed butternut squash
1 red onion, cut into chunks
3 cloves garlic, unpeeled and smashed
2 teaspoons ras el hanout (no salt)
1 teaspoon salt
2-3 tablespoons olive oil
⅓ cup tahini
1 tablespoon honey (or maple syrup)
Juice of half a lemon
¼ cup water or more
Chopped fresh parsley for garnish
- 2 cups couscous or your favorite grain for serving
Procedure
Preheat oven to 425°F.
Drain chickpeas and gently rub them dry with a clean kitchen towel.
Slice cauliflower into one inch steaks and then cut florets from the core so they lay flat on the sheet pan.
Peel and cut butternut squash into ½-inch cubes.
Slice red onion into ½-inch sections.
Smash unpeeled garlic cloves.
Add the veggies and chickpeas to a sheet pan and drizzle with olive oil. Sprinkle with salt and ras el hanout and toss to coat.
Add smashed, unpeeled garlic cloves to the pan and drizzle with a dash of olive oil.
Roast at 425°F for 30-35 minutes, stir/flip halfway through.
Remove garlic cloves from the pan, peel and mash. Stir together with tahini, honey, lemon juice and add water until desired consistency and season with a pinch of salt.
Serve veggies and chickpeas over couscous or your favorite grain.
Drizzle with tahini sauce and garnish with fresh chopped parsley.
