Recipe of the Week

Hope Coke is keeping your student bellies full and happy with her weekly recipe. This week, it’s chickpeas.

21st November 2016

This is a dish that’s really versatile and so easy to throw together. It can be eaten hot or cold and I like to do a big batch so I have leftovers ready to build some quick meals when I need them. As well as being delicious, chickpeas are full of protein and have a good bite when warmed through in the oven that goes beautifully with the softness of the roasted vegetables. The dressing here is an extra step that you don’t have to do if you don’t want to, but it really takes this dish to the next level. It also happens to be pretty much my favourite dressing. I put on almost everything because I love it so much. Just saying.

Serves 2


-half a small butternut squash, (about 500g) diced to about 2 cm cubes

-1 large red onion, peeled, cut into quarters then broken up into wedges

-1  red pepper, cored and chopped to bite size chunks

-4 tbsp olive oil

-2 tsps cumin and/ or cumin seeds

-1 tsp cinnamon

-1 tsp turmeric

-1 400g tin chickpeas

-50 g feta cheese

-small handful fresh mint

-small handful fresh parsley


-1 tbsp tahini

-juice of one lemon

-good pinch salt

-warm water to thin, as needed


Preheat your oven to 220 degrees C. Tip your chopped squash, onion and pepper into a roasting tray,add to oil and spices and toss until evenly combined. Roast in the oven for 15-20 minutes, or until the squash is tender and starting to caramelize around the edges and the onion and pepper is soft and charred in places. Drain and rinse off the chickpeas, then let them dry a little before tipping them into the roasting tray, spreading over the vegetables. Crumble the feta over the top of the veg and chickpeas, letting some pieces stay chunky and breaking others into smaller pieces. Return the tray for the oven and grill for 5 minutes, or until the feta is browning and the chickpeas are warm and firm.

Remove from the oven and make your dressing, whisking together the ingredients with a fork and thinning with warm water until your have a pourable consistency. Drizzle this all over the roasting tray, before chopping your fresh herbs and sprinkling them over the top. Serve warm from the tray and leftovers can be packed up and refrigerated. It’s great stuffed into wraps or pittas, bulked up with brown rice or quinoa or just alongside a salad for a light lunch.

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