Moro's Warm Squash & Chickpea Salad with Tahini
INGREDIENTS
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2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
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1 garlic clove, crushed
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1/2 teaspoon ground allspice
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2 tablespoons olive oil
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Sea salt and black pepper
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14 ounces canned or home-cooked chickpeas, drained
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1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
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4 tablespoons roughly chopped fresh cilantro
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1 garlic clove, crushed to a paste with a pinch of salt
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3 1/2 tablespoons lemon juice
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3 tablespoons tahini paste
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2 tablespoons water, to taste
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2 tablespoons extra virgin olive oil
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