Moroccan Roast Pumpkin and Chickpeas

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Moroccan Roast Pumpkin and Chickpeas
https//www.wholesomebellies.com.au/
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• Pumpkin would have to be on of the worlds most
  versatile vegetables. Its delicious roasted,
  steamed, mashed in soups, pasta you name it!
  The list goes on.
• This dish would have to be an all time favourite
  and its so simple to prepare and then the oven
  does all the work for you. I also love dishes I
  can create ahead of time. This is a great one to
  prepare in the morning, leave to marinate in the
  fridge and then simply bake in the oven when
  youre ready.
• We use spices in this dish that most people would
  have as staples in their pantry paprika, cumin
  powder, salt and turmeric. So simple and yet
  together they create such a vibe!

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• With your chickpeas, you can totally used the
  canned version. Simply read the label for added
  salt so you dont add too much when cooking. My
  favourite way to enjoy chickpeas though is to
  soak and pressure cook them. They do taste
  better that way totally worth it.
• The chickpeas in this recipe are totally optional
  by the way they do add that delicious crunch
  and added protein.
• So, enough of my rambling, lets get straight
  into this recipe. Oh, in my image, Ive got the
  pumpkin served just on its own but in this
  recipe Ive added a yummy, vibrant, simple bed of
  spinach salad. Adding the spinach puts those
  greens into your meal, adds colour and makes it a
  complete meal!

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• Prep time 10 minutes
• Cook time 30 minutes
• Total time 40 minutes
• Serves 2- 4 depending on if you eat it on it's
  own or serve with another dish

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• Ingredients
• 1 kilo of pumpkin - any variety
• 100 grams baby spinach
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

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• MARINADE
• 1/2 cup olive oil
• 3 cloves of garlic, crushed
• 1/4 cup fresh lemon juice
• 2 teaspoons paprika
• 2 teaspoons cumin powder
• 2 teaspoon turmeric
• 1 teaspoon salt
• Pinch salt

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• CHICKPEAS
• 1 cup cooked chickpeas
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1/2 teaspoon salt

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• Method
• Slice pumpkin (skin on) into thick wedges. Lay on
  baking tray lined with baking paper or silicon
  baking mats (I buy my silicon mats at Activated
  Eco).
• Make your marinade by combining all ingredients
  in a bowl.
• Rub the marinade over your pumpkin both sides.
  Bake in oven at 180 degrees for 20 25 minutes
  or until pumpkin is cooked.

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• Prepare chickpeas by mixing olive oil and spices
  in a bowl then toss your chickpeas through the
  spice mix and bake at 180 degrees on a lined tray
  for about 25 minutes or until crispy.
• To create the dish, serve the roasted pumpkin on
  a bed of fresh baby spinach salad. Dress the
  spinach with the olive and lemon. Then top with
  pumpkin and roasted chickpeas.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/