Grilled Chickpeas with Butternut Squash

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While the grill heats, pat the chickpeas completely dry with a clean kitchen towel to ensure they become crispy.

   Tip: Drying the chickpeas thoroughly is key to achieving a crispy exterior on the grill.

2. 2

   In a large bowl, combine the dried chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, thyme, and half the salt and pepper. Toss until evenly coated.

3. 3

   In another bowl, toss the butternut squash cubes with the remaining 2 tablespoons of olive oil and the remaining salt and pepper.

   Tip: You can prepare these two components ahead of time and store them separately for up to 2 hours.

4. 4

   Transfer the chickpeas to a grill basket or skewer them for easy handling. Place on the grill and cook for 12-15 minutes, shaking the basket occasionally, until the exteriors are charred and crispy.

   Tip: If using skewers, soak them in water for 30 minutes before threading the chickpeas to prevent burning.

5. 5

   Simultaneously, place the butternut squash cubes directly on the grill grates or on a perforated grill pan. Cook for 15-18 minutes, stirring every 4-5 minutes, until they develop golden-brown char marks and are tender inside.

   Tip: The squash should be soft when pierced with a fork but still hold its shape.

6. 6

   While the vegetables grill, prepare the tahini dressing by whisking together tahini, fresh lemon juice, water, and a pinch of salt in a small bowl until smooth and drizzle-able. Adjust consistency with more water if needed.

7. 7

   Remove both the chickpeas and squash from the grill and transfer to a large serving platter.

8. 8

   Drizzle the warm grilled vegetables generously with the tahini sauce and sprinkle with fresh chopped parsley and pomegranate seeds if desired. Serve warm or at room temperature.

   Tip: This dish tastes even better when served slightly warm, allowing the flavors to meld together beautifully.