This roasted dish combines spiced squash, chickpeas, red onion, and peaches for a savory-sweet blend, finished with balsamic vinegar, honey, and mint. It’s served warm with yogurt for a delicious light lunch or dinner.

Preparation time: 45 minutes (mainly baking)

What you need:

2 (14oz/400g) cans chickpeas, drained and rinsed

1.5 lb (700g) squash (I prefer butternut squash, but you can use any kind), peeled and cut into 1inch (2cm) cubes

2 medium size peaches, cut into slices (you could also use pears)

3 teaspoons garam masala or sambar powder or ras el hanout spice

1 teaspoon salt, more to taste

½ teaspoon red-pepper flakes, more if you like it spicy

3 tablespoons olive oil

1 red onion, thinly sliced

1 teaspoon balsamic vinegar

1 bunch of mint, chopped

2 tablespoons honey (should be liquid)

1 cup plain yogurt

¼ cup (35g) coarsely chopped cashew nuts

How to do it:

Heat oven to 420 F /215 C degrees. Place drained chickpeas on a paper towel and gently rub them dry.  Set aside.

Line a sheet pan with parchment paper or use a large oven dish. Using a large bowl, mix the squash with 2 teaspoons spices, salt, red pepper flakes and 2 tablespoons oil. Place the squash in the pan/dish in an even layer and roast for 15 minutes.

In the same bowl, combine dried chickpeas, red onion, 1 teaspoon spices, ½ teaspoon salt and 1 tablespoon oil, and toss until well combined. After 15 minutes, remove the squash from the oven and add the chickpea/onion mix to the baking pan/dish. Mix everything well. Continue roasting for another 20 minutes,

Add peaches after about 15 minutes and roast for 5-7 minutes until chickpeas and onions are slightly crispy.

Remove the pan from the oven, sprinkle balsamic vinegar, honey and herbs and toss. Taste and season with more salt, more honey and vinegar to taste.

Sprinkle with cashew nuts and serve with dollops of yogurt.

Enjoy!