Roasted Squash and Shallots with Merguez Chickpeas

Drain the chickpeas and put in a large saucepan. Cover with plenty of cold water, bring to a boil and boil hard for 10 minutes. Reduce to a simmer, skim off any scum and add the bay leaves and simmer for about an hour, topping up with water as necessary.

Divide the squash between shallow roasting tins so that you have a single layer. Divide the shallots and garlic between the tins, trickle over olive oil and season with salt and pepper. Toss the vegetables to coat in oil and seasoning, roast in the oven for about 1 hour stirring from time to time to ensure the vegetables are evenly cooked and caramelised.

Toast the merguez spices in a dry frying pan until fragrant, crush to a coarse powder in a pestle and mortar. Combine the spices with the garlic, rosemary, paprika and cayenne, salt and extra virgin oil in a pan heat gently for a minute and set aside.

When the chickpeas are cooked, drain them well and return to the hot pan and add the spiced oil.

Cook the couscous by soaking in hot water covering the couscous by an inch. Sprinkle over the orange and dates and add a spoonful of orange juice and a drizzle of olive oil.

For the spiced yoghurt, gently toast the spices until fragrant then grind and mix with the yoghurt.

Plate a portion of squash and shallots, sprinkle over the chickpeas and serve with the orange and date couscous and a spoonful of spiced yogurt.