Roasted Squash with Creamy Coconut Rice and Crispy Chickpeas

Instructions

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   1. Preheat the oven to 425°F / 220°C. Line a large baking sheet with parchment paper.

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   2. Place the squash in a bowl with 1 1/2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and spread on one half of the baking sheet.

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   3. In the same bowl, toss the chickpeas with the remaining 1 1/2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon ground coriander, the chili flakes if using, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on the other half of the baking sheet.

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   4. Roast for 30 to 35 minutes at 425°F / 220°C, stirring halfway through, until the squash is browned and tender and the chickpeas are crisp.

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   5. Meanwhile, heat a medium pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds more, making sure it does not brown too much.

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   6. Add the rinsed rice and stir for 1 minute to lightly toast it with the onion and garlic.

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   7. Pour in the coconut milk and vegetable broth. Add the lime zest and the remaining 1/4 teaspoon salt. Bring to a gentle boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy.

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   8. Turn off the heat and let the rice rest, covered, for 5 minutes. Then add the lime juice and gently fluff with a fork.

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   9. To serve, divide the creamy rice among plates or bowls. Top with the roasted squash and crispy chickpeas.

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    10. Finish with fresh parsley and toasted pumpkin seeds. Serve immediately.