Roasted Chickpea Tomaticán with Squash, Corn, and Basil with Merkén

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Toss the cooked chickpeas with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon merkén, and the black pepper. Spread them on a baking tray.

2. 2

   On the same or another tray, toss the squash with 1 tablespoon olive oil and a pinch of salt. Roast the chickpeas and squash at 425°F / 220°C for 20 minutes, stirring halfway through, until the squash is tender and the chickpeas are lightly golden.

3. 3

   Meanwhile, heat the remaining tablespoon of olive oil in a wide pot over medium heat. Sauté the onion for 6 to 8 minutes until soft and lightly golden. Add the garlic and cook 1 minute more.

4. 4

   Add the tomato paste, ground cumin, and remaining merkén. Cook for 1 minute, stirring, until fragrant.

5. 5

   Stir in the chopped tomatoes, vegetable broth, and the remaining salt. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes break down into a juicy base.

6. 6

   Add the corn kernels and cook 5 minutes more. Then add the roasted squash and half of the roasted chickpeas. Stir gently so the squash keeps its shape.

7. 7

   Cook everything together for 3 to 4 minutes to blend the flavors. Turn off the heat and add the apple cider vinegar and chopped fresh basil. Adjust with more salt if needed.

8. 8

   Serve hot and finish each portion with the remaining roasted chickpeas on top for a crunchy contrast.