Roasted butternut with crispy chickpeas and tahini dressing

Roasted butternut with crispy chickpeas and tahini dressing

20 mins Prep · 30 mins Cook

Simple ingredients come together for an explosion of roasted flavour

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Arabic
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 625
Fat 38.7g
Saturates 4.1g
Protein 13.4g
Carbs 57.7g
Sugars 8.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details



Cooking Instructions

Download PDF

Preheat oven to 220°C, gas mark 7. Place the butternut or pumpkin wedges on a large baking sheet with the olive oil, seasoning, chickpeas and cumin. Toss to coat and roast for 25-30 minutes or until golden and caramelised. Add the walnuts to the tray with 5 minutes of cooking time left so they can toast. Remove from the heat and allow to cool slightly.


To make the dressing, place the tahini, olive oil, lemon juice and seasoning in a small bowl and whisk to combine. Gradually add the warm water, a little at a time, to form a smooth dressing.


Arrange the pumpkin on a platter with the chickpeas and walnuts then top with the mint, parsley and drizzle over the dressing.