Preheat a fan oven to 200, conventional to 220. Mix the squash with sumac and a good drizzle of extra virgin olive oil.
Roast for 30-40 mins, till soft and fragrant
Heat a large frying pan on a medium heat and add a good glug of extra virgin olive oil. Once hot, add the onions and a pinch of sea salt.
Sauté for 10 mins, until the onions are soft and sweet.
Add the garlic and sage then continue to cook for a couple of minutes.
Add the chickpeas to the pan with the oat milk and lemon juice. Bring to a steady boil, then reduce to a simmerand allow to reduce and come together.
Season with lots of cracked black pepper and a little sea salt to taste.
Serve the chickpeas into bowls and top with a few slices of the squash and finish with some lemon zest.