Surprise – I got new cookery books for Christmas! As usual this means I read through the recipes excitedly and have to cook something straight away. Being that it’s January I dived into Hugh Fearnley-Whittingstalls book “More Veg” first and decided to cook this vegan dish. Tbh I might have been a bit influenced by my friend Mags (whose an amazing cook and recommended this) but I am so glad I went with it as it’s delicious.
The recipe itself is straightforward. It roasts the squash, adding the chickpeas for a final 10 mins at the end, and serves them with the spicy fruity sauce! Needless to say I like to adapt things slightly (to suit my taste) so I have cut down on the preserved lemons and upped the apricots in the sauce. Although I used butternut squash this time I can see it would work swapping the squash out for aubergines, pumpkin, courgettes or even fennel (adjusting cooking times if needs be) and of course you can use any other canned bean you fancied or had in the cupboard.
If you want to get ahead roast the squash and make the sauce up to the end of stage 7. This will then keep for a couple of days. Do remember if you do choose the get ahead option to add a little extra heating time in the following stages
