Roasted squash and shallots with merguez chickpeas from River Cottage Veg: 200 Inspired Vegetable Recipes (page 365) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Zosia on November 27, 2014

    Loved this! Each of the components was delicious on its own and together they were fabulous!

  • veronicafrance on March 31, 2012

    Excellent; I cooked the chickpeas and roasted the squash the day before, making it very quick to put together -- I just reheated everything and tossed the hot chickpeas in the spiced oil. Added some diced cooked chicken for the non-veggies. Don't stint on the spices. I think it would be nice in flatbread, with maybe a squirt of harissa.

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