Baked Stuffed Kabocha with Chickpeas and Tahini

Shopping list

• 1 piece kabocha squash — about 1.2kg, halved and deseeded

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• 3 tbsp olive oil — divided

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• 400 g cooked chickpeas — drained if tinned

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• 1 piece onion — finely diced

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• 3 clove garlic cloves — minced

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp paprika

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• 20 g fresh coriander — roughly chopped

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• 60 ml tahini

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• 2 tbsp lemon juice

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• 3 tbsp water — to thin tahini sauce

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• 1 tsp salt

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• 0.5 tsp black pepper

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Step by step

1. 1

   Preheat your oven to 200°C (fan 180°C). Brush the cut sides of the kabocha halves with 1 tablespoon olive oil and season with salt and pepper.

2. 2

   Place the squash halves cut-side down on a baking tray and roast for 35– 40 minutes until the flesh is tender when pierced with a knife.

3. 3

   Meanwhile, heat the remaining 2 tablespoons olive oil in a frying pan over medium heat. Add the onion and cook for 5 minutes until softened.

4. 4

   Add the garlic, cumin, coriander, and paprika, and cook for 1 minute until fragrant.

5. 5

   Stir in the chickpeas, season with salt and pepper, and cook for 5 minutes, lightly mashing some of the chickpeas with the back of a spoon. Remove from heat and stir in the fresh coriander.

6. 6

   In a small bowl, whisk together the tahini, lemon juice, and water until smooth and pourable. Season with a pinch of salt.

7. 7

   Once the squash is tender, flip the halves cut-side up and fill each cavity generously with the chickpea mixture.

8. 8

   Return to the oven for 10 minutes to heat through. Drizzle with tahini sauce and serve immediately.