Roasted squash and shallots with merguez chickpeas from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • jody_9b8wa6 on January 16, 2026

    4.5 but with tweaks will be a 5. Definitely better in day 2. For my family, will increase the squash amount by at least 1/2 and will increase the shallots. May also add a bit of Sumac.

  • 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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