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Wednesday, November 10, 2010

Warm Pumpkin (or Squash) and Chickpea Salad with Tahini (Jessie and Steven)

1 kg pumpkin or squash (eg, butternut), peeled, seeded, and cut up into 3 cm cubes
1 garlic clove, crushed
½ Tsp ground allspice
2 Tbs olive oil
1 small can chickpeas (drained) (or home cooked)
½ small red onion, chopped
4 Tbs chopped fresh coriander (or smaller amount fresh cilantro plus parsley)
Sea salt and pepper to taste

Tahini Sauce
1 garlic clove, crushed to a paste with sea salt
31/2 Tbs fresh lemon juice
3 Tbs tahini paste
2 Tbs water
2 Tbs olive oil

Preheat oven to 425oF. Toss the pumpkin (or squash) with garlic, allspice, olive oil and salt and pepper. Place on a tray in the oven for about 15-25 minutes until soft. Remove and cool.

For the tahini sauce, mix the crushed garlic with the lemon juice and add the tahini. Thin with water and olive oil. To assemble, place the pumpkin, chickpeas, red onion and coriander in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Roasting pan and serving bowl

From Casa Moro by Sam and Sam Clark (wonderful Mediterranean cookbook!)

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