Harissa Roasted Chickpeas with Delicata Squash
Makes 4 servings.
1 head Red Dog cauliflower
2 Red Dog delicata squash
1 14-ounce can chickpeas
4 tablespoons olive oil
3 to 4 tablespoons harissa
3 tablespoons maple syrup (or honey)
1 teaspoon salt
1/2 cup feta cheese, crumbled
Preheat the oven to 400 degrees F. Position the oven racks to the upper third and lower third positions.
Line 2 large baking sheet pans with parchment paper or silicone mats. Set pans aside.
Cut cauliflower into small florets. Put florets in a large bowl and set aside.
Slice off the ends off the squash. Slice it in half, lengthwise, so you have 2 long halves. Using a spoon, scoop out the seeds and strings. Slice the squash halves into 1/3-inch thick half-moon slices. Add them to a medium bowl.
Drain and rinse the chickpeas. Add them to the bowl with the delicata squash.
In a small bowl, mix the olive oil, harissa, maple syrup and salt until well incorporated. Pour half of this harissa mixture into the bowl with the cauliflower and the remainder on the squash and chickpeas. Stir to coat.
Spread cauliflower, squash and chickpeas over the sheet pans. Make sure that your vegetables (particularly the cauliflower) are not crammed together. Otherwise, they will just steam rather than roast in the oven. If necessary, roast in batches.
Roast everything for 30 to 35 minutes, until the vegetables and chickpeas have browned. Swap the position of the sheet pans halfway through the cooking time. If, at the end of 35 minutes, your vegetables are not roasted enough, leave them in the oven for another few minutes.
Serve with your favorite grains. Sprinkle with crumbled feta and chopped parsley if you like.