Roasted Honey Nut Squash and Chickpeas

• 2 cans

  chickpea

  2 cans chickpeas, drained and rinsed

• 2 1/2 pounds

  squash

  2 1/2 pounds honey nut or butternut squash, cubed

• 1 3/4 teaspoons

  shawarma spice

  1 3/4 teaspoons shawarma spice, divided

• 1 1/4 teaspoons

  salt

  1 1/4 teaspoons salt

• 5

  thyme

  5 thyme sprigs

• •

  red pepper flakes

  Red pepper flakes, optional

• 3 tablespoons

  olive oil

  3 tablespoons olive oil

• 1

  red onion

  1 small red onion, thinly sliced

• 1 teaspoon

  vinegar

  1 teaspoon cider or rice vinegar

• 1/2 cup

  fresh herbs

  1/2 cup fresh cilantro or dill

• 1 to 2 tablespoons

  date honey

  1 to 2 tablespoons date honey

• •

  yogurt

  Optional yogurt or sour cream

Steps

1. 1

   Preheat the oven to 425°F and dry the chickpeas well.

2. 2

   Toss the squash with 1 teaspoon shawarma spice, 1/2 teaspoon salt, thyme, red pepper flakes, and 2 tablespoons olive oil.

3. 3

   Roast the squash for 20 minutes.

4. 4

   Toss the chickpeas and red onion with the remaining shawarma spice, salt, and olive oil.

5. 5

   Add the chickpea mixture to the squash and roast for another 30 minutes, tossing halfway through.

6. 6

   Drizzle with vinegar and date honey and toss with cilantro or dill before serving.