Tandoori Chickpea and Butternut Squash Bake (HC)
Ingredients
4 tbsp full-fat Greek yoghurt
2 tsp water
1 tsp olive oil
¼ garlic clove, crushed
1 tsp of freshly grated ginger or ginger powder
1 tsp curry powder
1 tsp ground turmeric
1 tsp garam masala
1 ½ tsp dried parsley
Pinch of freshly ground black pepper
6 tbsp tinned chickpeas, rinsed and drained
100g butternut squash, chopped into chunks (can use frozen)
½ red pepper, sliced
½ red onion, sliced
1 tsp mango chutney
Side salad or vegetables of your choice
Instructions:
Preheat the oven to 190°C (fan).
Combine 1 tbsp of the yoghurt, 1 tsp of water, ½ tsp of olive oil, garlic, ginger, curry powder, turmeric, garam masala, 1 tsp of parsley and black pepper in a large bowl and stir to combine.
Add the chickpeas and butternut squash and toss to coat. Place into the fridge for 10-15 to marinate.
Place the marinated chickpeas and butternut squash onto a high-sided baking tray along with the red pepper and red onion. Toss to coat all of the vegetables in the spices.
Place in the oven for 25-30 minutes or until the vegetables are cooked through.
In the meantime, prepare the dressing by combining the remaining yoghurt, ½ tsp parsley, 1 tsp of water, mango chutney and black pepper in a small bowl, stir to combine and set aside.
Place the chickpeas and vegetables into a bowl and drizzle over the dressing.
Serve with a side salad or vegetables of your choice. Note - this recipe would also work well with chicken as the protein instead of chickpeas.
