Omani Shuwa-Spiced Chickpea Traybake

Ingredients

• 1 small butternut squash, cubed
• 1 red onion, cut into wedges
• 1 can chickpeas, drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 2 cups shredded cabbage
• 4 small flatbreads
• 2 tbsp chopped mint
• Salt and black pepper

Steps

1. Heat the oven to 220°C / 425°F. Toss squash, onion, chickpeas, oil, cumin, coriander, cardamom, cloves, cinnamon, salt, and pepper on a large tray.
2. Roast 25 minutes, stirring once, until squash is tender and the chickpeas have crisp edges.
3. Stir tomato paste with 2 tablespoons hot water and lemon juice. Toss it through the traybake and return to the oven for 5 minutes.
4. Massage cabbage with a pinch of salt and a little lemon juice until it softens slightly.
5. Warm flatbreads directly on a dry skillet for about 30 seconds per side.
6. Pile the spiced chickpeas and squash into flatbreads with cabbage and mint, or serve as bowls.

Allergen note: Contains wheat if serving flatbread; check spice blend for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.