Sumac Roasted Squash with Sage & Onion Chickpeas

Servings: 3
Course: Main Course


  • 1/2 a small squash cut into thin wedges
  • 2 tbsp sumac
  • Olive oil have the bottle to hand
  • 1 onion finely sliced
  • 2 garlic cloves finely chopped
  • 12 sage leaves chiffonade
  • 700 g chickpeas cooked
  • 200 ml oat milk
  • 1/2 lemon juiced
  • Zest of 1 lemon
  • Sea salt and cracked black pepper to taste


  • 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.