Roasted Pattypan Squash and Herbed Chickpeas

2 c. of cooked chickpeas

1 2/3 pounds baby patty pan squash
olive oil

a dozen stems chives

1 small handful fresh cilantro
8 leaves fresh mint

4 anchovies packed in oil, drained (OR 1 tablespoon rinsed capers)
a good pinch cayenne pepper

one strip lemon peel
2 teaspoons lemon juice

freshly ground black pepper

Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool. While the patty pan squash is roasting, chop the herbs and anchovies (or capers) finely by hand and combine the dressing in the salad bowl.  Toss the chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas.


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