Ottolenghi Squash and Harissa Chickpeas
“This dish was born out of a fridge clean-out, and is a great way to use up whatever root vegetables you have. Whatever your combination, just keep the total net weight the same. Serve this as a veggie main, along with a simple salad.”
2-3 carrots, Turnip or rutubega
2 sweet or regular potatoes, skin-on, each cut into 8 wedges *optional
½ kabocha, skin-on, seeds removed and cut into 6 wedges
2 tbsp tomato paste
75ml olive oil
500ml chicken (or vegetable) stock
1 tin chickpeas, drained
1½ tbsp rose harissa
10g dill leaves, roughly chopped
3 tbsp dukkah, shop-bought or homemade
For the tahini yoghurt
scant 3 tablespoons tahini
2/3 cup Greek-style yoghurt
2½ tbsp lemon juice
1-2 garlic cloves, peeled and crushed
Salt and black pepper
Heat the oven to 425F. Add the root vegetables, tomato paste, two tablespoons of oil, a teaspoon of salt and a good grind of pepper to a large roasting tin roughly 38cm x 26cm, and toss everything together to combine. Pour in the stock, then bake for 30 minutes.
Meanwhile, in a medium bowl toss together the chickpeas, harissa, two tablespoons of oil and a quarter-teaspoon of salt and set aside.
When ready, spoon the chickpea mixture all over the vegetables and turn up the oven to 450F. Return to the oven and bake for another 20 minutes, or until everything is nicely coloured and the vegetables are well cooked. Set aside to cool slightly, for about 10-15 minutes.
Meanwhile, segment the whole lemon and roughly chop the segments. Transfer this and any juices collected (but not the pips) to a bowl along with the dill and remaining tablespoon of oil.
In a separate bowl, whisk together all the ingredients for the tahini yoghurt with about 3 tablespoon water and a quarter-teaspoon of salt until smooth and pourable.
Spoon a good amount of the tahini-yoghurt over the vegetables followed by all of the dill mixture. Lastly, sprinkle over the dukkah and serve the remaining tahini yoghurt alongside.