Chickpeas

Chickpeas on the Half-Shell (serves 4)
  • 1 large Uchiki Kuri, Crown Prince, or Butternut Squash, or 2 small ones.

Pre-heat the oven to Mark 5, 190 C.
2. Cut the wquash in ½ through the stem, scoop out the seeds.
3. Oil the cut surfaces and place squash in a baking dish and surround with 1.5cm of hot water.
4. Bake for 30 minutes or until tender.

Croutons While the squash is baking, make the croutons from: ·
  • 2 slices of wholemeal bread cut into small cubes, tossed in
  • 1 tbsp oil, crushed clove of garlic and seasoning.

1. Spread on a baking sheet and bake until crisp, turning to ensure even browning.
2. Drain on kitchen paper.

Filling
  • 1 tbsp oil
  • 2 tbsp parsley/coriander chopped
  • 1 medium onion - chopped
  • 1 tin chopped tomatoes
  • 1 courgette - chopped
  • 1 tin chick peas
  • ½ red and ½ green pepper - chopped
  • small pinch cayenne or chilli ½ tsp cumin
  • ground ½ tsp coriander - ground
  • squeeze of lemon juice

1. Saute the onion and vegetables in a large pan until tender.
2. Add spices and cook for 1 minute.
3. Add tomaties and chick peas and cook to reduce
4. Season and add chopped parsley/coriander and lemon juice
5. Drain squash and pile filling into the cavities - press down.
6. Return to oven for 15-20 minutes until hot.
7. Sprinkle with croutons
8. Serve with rice, couscous, or quinoa and serve with a crunchy salad and raita.


Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723