Chickpeas & squash roast

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You're going to need:

-1 small butternut squash
-2 cans of chickpeas (about 480gr)
-1 teaspoon of ras el hanout
-2-3 tablespoons of oil
-salt, pepper & chili flakes




Cut the squash into quarters and remove the seeds (they can be added to the roast for extra crunch). Place the quarters  in a bowl with drained chickpeas, sprinkle with oil & spices and rub everything well.
Transfer everything onto a baking tray and roast for 40 minutes on 200°C. Serve with couscous.

Enjoy!
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