Despite having sworn off buying cookbooks, I bought the second Moro book recently, Casa Moro. No regrets here. Already I’ve made the vegetable paella, the white bean and chorizo soup and some warmly spiced lamb chops. They’ve all been exceptionally good.
My favourite recipe by far is the Warm Pumpkin and Chickpea Salad with Tahini. We’ve had it several times already alongside the lamb chops mentioned above or eaten on its own. Each time we have fought over the leftovers.
Below is my own tweaked version of the dish. Highly recommended.
Roasted Squash and Chickpea Salad (adapted from Casa Moro)
1 butternut squash, peeled and cut into 1 inch pieces
1 garlic clove, crushed
3/4 tspn ground allspice
400g tin chickpeas
1 small red onion, finely chopped
Handful of fresh coriander and parsley, finely chopped
For the dressing:
1 garlic clove
1/4 tspn salt
Juice of 1 lemon
3 tblspn tahini
2 tblspn water
3 tblspn yogurt
Extra virgin olive oil
- Pre-heat oven to 220 oC.
- Add squash, garlic, allspice and seasoning to a baking tray. Coat your hands well in olive oil and toss the ingredients together until the squash is well coated with flavoured oil. Roast in the oven for 20-25 mins (tossing occasionally) until soft and bronzed.
- Meanwhile, warm the chickpeas in a small pan then drain.
- Mix together the dressing ingredients tasting to see if you need more lemon juice, tahini or yogurt. You’ll know.
- In a large bowl, toss together the squash, chickpeas, onion and chopped herbs.
- Serve with large dollops of tahini yogurt dressing.
I really love this blog cause its nice to share recepe’s
mmm the allspice with the pumpkin sounds good – I love this sort of salad with baby spinach leaves
I also caved in to buying a new cookbook this week despite all good intentions otherwise!
Arrrrgh – allspice! I knew I forgot to order something last night! (I wanted it for something else)
Weirdly enough – I did get / have in the house everything else for THIS recipe…including pumpkin….and I never get pumpkin….in fact I have no idea what possesed me to order pumpkin last night….the food gods move in mysterious ways…
As for cookbooks (or ‘Food Porn’ as my husband lovingly calls it) I work in the same building as the local library, and they have a shelf of ‘old’ books, including cookbooks for sale. These are usually pristine, often published within the last year or 2 and cost between £1 and £2.
I cant resist them and buy them as soon as they go out on the shelf to take home for us to drool over. I think we may now have enough to build a new extention with. The librarians think Im a bit odd. The librarians , as usual, are probably right.
This is my favourite blog ~ its a nice place to go and i can always find something good to make on it
I know the problem with the cook books ~ i had a bookcase put in my kitchen to try to contain them but there are still some in a box in the garage ~ irresistable!
think i will try that recipe with the butternut squash, not something i would have attempted before but due to the success of the chick pea burgers i will have a go
please keep cooking and sharing!
i cant always find tahini, but a little research on the internet told me that peanut butter can be used instead! ?
I had a new cookbook arrive in the mail yesterday, and I too had sworn off buying new cookbooks. I just can’t help myself!! I do more reading than cooking though. Your new recipe looks delicious and I’m going to have to check out that COOKBOOK!!!
THis sounds just perfect. And the photo is making me drool! Roasted squash is, of course, fantastic on its own–but in this salad, I think it would be heavenly.
Oh my gosh that looks good Wendy. And that dressing – yum. Am thinking it would also work really well on chunks of roasted aubergine. Delicious.
I have been trying not to buy cookbooks, no room, but always they seem to find their way into the house. The salad looks wonderful. Will have to find this cookbook.
just made this ~ its a recipe i never would have tried before but because i have found all your recipes are good i made it ~ it was really nice and healthy too!
thank you for another great recipe
does anyone have an easy but good recipe for marmalade?
ah, this looks great!
Nazira – Thank you. And I couldn’t agree more. 🙂
Johanna – Ah, so glad I’m not the only one!
Fran – Lol! God, can’t even imagine how many cookbooks I’d own were I in your position…
Pippa – Awww, thank you so much for the lovely words. Peanut butter instead of tahini… I think it might work actually. So long as its the non-sweetened stuff. It’d be weird with Sunpat or such like. Let me know if it works. I’d be really interested.
Gale – Oh no. I’m such a bad influence!
Ricki – It is really more-ish. We’ve had it a ridiculous amount of times recently.
Kathryn – The dressing is great and, yes!, aubergine – great idea. Shall be trying that soon.
P.K. – Do you have the first one, Moro? If not, I’d recommend that one more than the second. Both are great but the first is a real classic.
Pippa – I don’t, I’m afraid, but was hoping to try some out when Seville oranges come into season. Will post a recipe if it works! So glad you like the recipe, btw.
Pia – 🙂 T’was nice.
I have not commented for a while but have been reading your blog from time to time. My plans to learn to cook were put on the back burner but now i am raring to go!
Tonight i am going to do your butter nut squash and chick pea salad. Will let you know how it goes!
I am going to take a look through your recipes and try some out!
Many thanks for all your hard work in doing this blog! It is inspiring!