ROASTED CHICKPEA-AND-SQUASH PASTA

“The sweetness and softness of squash works brilliantly with the crisp mild nuttiness of the chickpeas, all wrapped in gloriously warming spices, and served with tart yoghurt and lemony breadcrumbs.”

Serves 2 generously

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 30 minutes

small squash or pumpkin 1, peeled, seeded and chopped into chunks

chilli flakes ½t

fennel seeds ½t

cumin seeds ½t

ground cinnamon a generous pinch

garlic 3 cloves, finely chopped

olive oil 2T

sea salt and freshly ground black

pepper, to taste

chickpeas 1 x 400 g can, drained and rinsed

angel hair or vermicelli pasta 200 g

plain yoghurt 2T parsley 2 T chopped

breadcrumb topping with optional

lemon zest ½, for serving (see right)

1 Preheat the oven to 180°C. On a large baking tray, toss together the squash, chilli flakes, fennel and cumin seeds, cinnamon, garlic and oil, then season and roast for 20 minutes, or until the squash is starting to turn golden and soft but still holding its shape. 2 Toss through the chickpeas and roast for a further 10 minutes. Meanwhile, boil the pasta in salted water according to package instructions or until tender. Reserve a mug of the cooking water, then drain.

3 Using a potato masher, roughly crush about half the squash-and-chickpea mixture. Add the pasta, yoghurt, parsley and enough of the reserved cooking water to the tray to coat the pasta in the sauce. Adjust the seasoning, top with the breadcrumb mixture and serve. MEAT-FREE

WINE: Woolworths DMZ Chenin

Blanc 2019