October 07, 2018
Dinner, Main Dish, Beans,
Chickpeas/Garbanzo, Vegetables, Pumpkin, Squash, Middle Eastern, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Vegan more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Preheat oven to 200C.
Put the squash and pumpkin on a baking tray and season and drizzle with the oil and bake for 30 to 35 minutes, until tender.
Meanwhile, to make the tarator, whisk together the coconut milk, garlic, honey and pomelo or grapefruit juice and season and then taste and adjust seasoning, adding more honey if you'd like sweeter.
Once the pumpkin is tender and cooked through, transfer to a serving platter with the pomelo or grapefruit chunks and sprinkle over the chilli, chickpeas, coconut and herbs and season.
Serve warm alongside tarator.
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