Peppers, mushrooms, garlic, black olive tapenade & tomato
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Here are my favourite leftover ideas:
CHICKPEA & SQUASH CURRY
In a pan, reheat some casserole until piping hot with a little korma curry paste for added spice, then stir through baby spinach until wilted. Serve with your favourite rice, a dollop each of yoghurt and mango chutney, and poppadoms on the side.
CHICKPEA & SQUASH ON TOAST
Reheat some casserole until piping hot, then serve with a thick slice of toast, buttered with your favourite pesto, and topped with torn buffalo mozzarella and a scattering of fresh basil leaves, if you’ve got them.
CHICKPEA & SQUASH, SPANISH-STYLE
In a pan, reheat some casserole until piping hot, then push to one side and fry some tinned new potatoes and sliced chorizo to serve alongside. Finish with lots of picked flat-leaf parsley, dressed in lemon.
CHICKPEA & SQUASH COUSCOUS
Reheat some casserole until piping hot, then ripple it with natural yoghurt and a little harissa. Serve spooned over fluffy couscous, with a scattering of fresh coriander or baby mint leaves, if you’ve got them.