This vegetarian main has quickly become one of my favorite simple summer dinners. All the elements are just fantastic. Tender, lemon zest-y summer squash is paired with crispy, spicy chickpeas to create the base of the dish. Juicy golden raisins add just the perfect touch of sweetness, and a tangy, creamy yogurt sauce spiked with garlic tops everything off. The dish feels a lot more hearty and filling than many vegetarian dishes, so you won't miss the meat at all. And, the leftovers are delicious cold, so make sure to make extra for lunch the next day.
Roasted Summer Squash and Chickpeas with Golden Raisins and Garlic-Yogurt Sauce (adapted from The Wright Recipes, original recipe here)
2 large pattypan squash, halved and cut into 1/2-inch slices
Zest of 1 lemon, plus lemon wedges to serve
1 (15 ounce) can chickpeas, drained and rinsed
2 large garlic cloves, finely minced, divided
1/2 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp red pepper flakes (or use cayenne for a spicier dish)
Salt and pepper
1/4 cup golden raisins
7 ounces plain Greek yogurt (I used 2%)
1. Preheat the oven to 450 degrees and line a large baking sheet (or better yet, two) with foil. Spray with oil.
2. In a large bowl, toss the squash with a couple of good glugs of olive oil and the lemon zest. Spread in a single layer on the baking sheet.
3. In the same bowl, toss together the chickpeas with half the garlic and the paprika, cinnamon, and red pepper flakes. Spread in a single layer on the baking sheet (or on a second sheet).
4. Generously season the squash and chickpeas with salt and pepper. Roast 12-15 minutes, until nicely browned and tender.
5. Put the golden raisins in the bowl (no need to rinse), and set aside.
6. In a small bowl, stir together the yogurt with the remaining garlic. Season generously with salt and pepper.
7. When the squash and chickpeas are done, transfer to the bowl with the golden raisins. Toss well to combine.
8. Serve the squash-chickpea mixture topped with the yogurt sauce and lemon wedges to squeeze over.