Chickpea & rice stuffed squash

Chickpea & rice stuffed squash

By
From
Posh Rice
Serves
2
Prep
45 mins

You’ll make slightly more of the rice filling than you need – perfect for lunch the following day with some chicken and salad leaves.

Ingredients

Quantity Ingredient
100g mixed basmati and wild rice, plus 1 tablespoon
1 onion, squash or small butternut squash (550-600g)
1 tablespoon olive oil
100g canned chickpeas (drained weight)
1 small red onion, finely chopped
25g pomegranate seeds
25g hazelnuts, toasted and roughly chopped
1/2 teaspoon cumin seeds, toasted and lightly crushed
1/2 orange, zest and juice
1/2 small bunch dill, roughly chopped
1/2 small bunch parsley, roughly chopped
1 small garlic clove, crushed
3 tablespoons tahini
50g feta
salt
freshly ground black pepper

Method

  1. Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool.
  2. Meanwhile, preheat the oven to 200°C. Halve the onion squash and scrape out the seeds. Rub all over, even the skin, with the oil. Season and roast, cut-side up, for 30 – 40 minutes, or until tender.
  3. Combine the rice, chickpeas, onion, pomegranate seeds, hazelnuts, cumin seeds, orange zest, herbs and seasoning in a bowl. In a separate bowl, mix together the garlic, tahini and orange juice with some seasoning and enough cold water to make a drizzly dressing – about 1 – 2 tbsp. Pile the rice into the roasted squash halves, crumble over the feta and drizzle with the tahini dressing.
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