Glow & Glucose

Spiced Squash with Harissa Chickpeas and Kale

dinner vegetarian
Spiced Squash with Harissa Chickpeas and Kale
Prep Time

15 minutes

Cook Time

40 minutes

Servings

4

This recipe goes well with a side of roasted chicken or lamb and includes all the colours of Autumn.

Alternatively, if you are vegetarian, a poached egg also works well — and together with the chickpeas and yoghurt dressing will provide you with a reasonable amount of protein.

The kale chips give you a delicious bit of crunch and are more on the bitter side, which will taste great!

Nutritional Information

Per Serve

Carbohydrates 28.4 g
Energy 302 kcal
Fibre 8.2 g
Protein 12.5 g
Saturated fat 3.4 g
Sodium 310 mg
Total fat 14.8 g
Total sugars 6.4 g

Per 100g

Carbohydrates 10.3 g
Energy 110 kcal
Fibre 3.0 g
Protein 4.6 g
Saturated fat 1.2 g
Sodium 113 mg
Total fat 5.4 g
Total sugars 2.3 g

Ingredients

  • 1/2 squash (cut into 4 wedges)
  • 2 tbsp olive oil
  • 1 pinch chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 4 kale leaves (torn, stems removed)
  • 1-2 tsp olive oil (for kale)
  • 400 g chickpeas (tinned, drained and rinsed)
  • 1 tsp harissa powder
  • 250 g cherry tomatoes (halved)
  • 1 cup plain high protein yoghurt
  • 1/2 lemon juice
  • salt and pepper (to taste)
  • 1 tsp dukkah (optional)
  • 40 g feta

Method

  1. Preheat oven to 180°C fan bake. Line a tray with baking paper and place the squash wedges on it.
  2. Drizzle with 1 tbsp olive oil, sprinkle over chilli flakes, cumin seeds, coriander, salt and pepper. Roast for 20 minutes.
  3. Meanwhile, prep the kale: place torn kale on a second tray, drizzle with 1–2 tsp olive oil and a pinch of salt and pepper. Massage to soften and set aside.
  4. After 20 mins of squash roasting, add chickpeas and halved cherry tomatoes to the same tray. Sprinkle with harissa powder and brush squash with remaining 1 tbsp olive oil.
  5. Return to oven for another 20 minutes.
  6. While roasting, make the dressing: mix yoghurt, lemon juice, salt and pepper in a small bowl.
  7. With 10 minutes left, bake kale tray. After 5 minutes, flip kale and bake 2–3 minutes more until crispy (watch closely to avoid burning).
  8. To assemble: spread yoghurt dressing in serving dish, place squash on top, add chickpeas and tomatoes, sprinkle dukkah (if using), top with kale chips, and crumble feta over everything.