CookEat Recipe
Chickpeas and Tomato with Mint Yogurt
Warm chickpeas and roasted butternut squash are folded with diced tomato and saffron. Serve with natural yogurt, fresh mint and crisp baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and seed the butternut squash and dice into 1 cm pieces. Toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender.
Step 2
Use canned chickpeas, weighed drained and rinsed. Steam in a covered basket above 500 ml boiling water, keeping the basket clear of the water for 3–4 minutes to warm. Crush the saffron threads into the remaining 15 ml hot water and infuse for 5 minutes.
Step 3
Wash and dice the tomato and chop the mint. Fold the warm chickpeas and squash with the tomato and saffron infusion.
Step 4
Slice the baguette thinly, brush with the remaining tablespoon olive oil and toast in the oven at 200°C for 5–8 minutes. Divide the vegetables among eight small plates, spoon the yogurt around them and scatter with mint. Serve with the toasts.
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